Roberta Hall McCarron

From Michelin-starred kitchens to national TV, Roberta Hall has carved out her place in Scotland’s culinary scene, leading the charge at Edinburgh favourites like Ardfern, The Little Chartroom, and Eleanore. With a deep respect for Scottish produce and a determination that has shaped her journey, she’s built a career defined by skill, resilience, and creativity. We sat down with her to talk inspiration, challenges, and what’s next on the horizon.

What first sparked your love of cooking, and when did you know you wanted to be a chef?

While I was still at school, I spent a week doing work experience at The Tower Restaurant in Edinburgh. From the moment I stepped into the kitchen, I was captivated by the energy, the fast-paced rhythm, and the creativity that went into every dish. I absolutely loved it.

Your career has taken you through some incredible kitchens – what’s been the most defining moment so far?

Gosh that’s a tough one! But I’d say my time at The Kitchin is what really shaped me into the chef I am today. I’d just returned from a year and a half in Dubai at The Burj Al Arab, having already been cooking for a few years, but stepping into The Kitchin felt like starting from scratch. The standard was on another level, and it was tough at first, but I was determined to succeed. I ended up spending nearly a decade with the company, moving to their sister restaurant, Castle Terrace, after three years, where I worked my way up to head chef.

Scottish produce is world-class – what’s your favourite ingredient to cook with?

There are so many, but I love game and always look forward to the Twelfth of August to put grouse on the menu. It’s rich, flavourful and naturally lean, perfect for slow braises, hearty pies, or simply pan-seared.

Every chef has a dish that feels like ‘home’ – what’s yours?

Cullen Skink (a rich, creamy Scottish soup with smoked haddock, potatoes, and onions). It can be hearty and comforting or refined for a restaurant setting. I love Arbroath smokies and take real pride in serving them.

The restaurant world can be tough, especially for women. What challenges have you faced, and how did you push through?

It’s a tough industry, but overall, I’ve been lucky to work with great chefs who have supported me, taught me a huge amount, and given me the same opportunities as my male colleagues. That said, I’ve definitely encountered chauvinistic comments and the assumption – especially when I was younger – that I wouldn’t be able to handle the job simply because I’m a woman. I was often placed on the pastry section, which, while valuable and challenging in its own way, sometimes felt limiting.

More recently, the biggest challenge has been balancing life as both a chef and a business owner while figuring out how to start a family. That’s been a whole new kind of learning curve.

What’s one piece of advice you’d give to young female chefs breaking into the industry?

Just go for it! Don’t let anyone tell you it’s not possible. Let your skills, work ethic and personality define who you are, rather than your gender.

You’ve competed on Great British Menu – how does that kind of pressure compare to running your own kitchen?

It’s a completely different kind of pressure. On Great British Menu, there’s nowhere to hide – you’re on your own, with the constant awareness that it’s all playing out on national television. Running a kitchen is easier in the sense that I’m surrounded by a great team – it’s a collaborative space where we push each other to be our best. But there’s a different weight of responsibility – making sure the team is supported and happy, that the business is performing well, and that everyone, from staff to suppliers, is looked after.

If you weren’t a chef, what do you think you’d be doing?

Something equally creative, and most likely still connected to food. I love the artistry and hands-on nature of cooking, so I think I’d always gravitate towards an industry that allows for that. I also found the behind-the-scenes world of TV production fascinating when I competed on Great British Menu, so perhaps something in television…

What’s next for you – any exciting projects on the horizon?

This year is all about consolidation. Over the last seven years, we’ve expanded to five businesses, including a food truck launched during the pandemic (now closed) and a separate wine importing business. With so much potential still within each venture, the focus now is on refining, strengthening, and growing them to their fullest.

Quick fire questions:

• • • Favourite coffee spot in Edinburgh?
  • Williams & Johnson to sit in and Little Fitzroy to take out.
  • • Best burger in Edinburgh?
  • El Perro Negro.
  • • An underrated attraction or activity in Edinburgh?
  • Jupiter Artland, a beautiful sculpture garden, it even has a stunning outdoor pool!
  • • Favourite place for after-work drinks in Edinburgh?
  • Nauticus (although I don’t manage to get out often for after work drinks!)
  • • A restaurant you’re desperate to try in Edinburgh?
  • Avery.