#tv chef
Happy birthday celebrity chef Tony Singh.
Born Rajinder Tony Singh Kusbia in Leith, Edinburgh, Tony is fourth-generation Scottish Sikh, who learned all his cooking skills at his mother’s knee. Tony is well known for imaginative fusion of Scottish and Asian flavours.
Born Rajinder Tony Singh Kusbia in Leith, Edinburgh, Tony is fourth-generation Scottish Sikh, who learned all his cooking skills at his mother’s knee. Tony is well known for imaginative fusion of Scottish and Asian flavours.
After showing early promise in Home Economics at school, Tony went on to train classically as a chef and later secured prestigious roles working at the Balmoral Hotel, Skibo Castle, Gravetye Manor and on board The Royal Scotsman and the Royal Yacht Britannia. After years of experience working in destination dining spots in London and Scotland, Tony went solo to launch his own award-winning restaurants – and it was here that his inimitable cookery style really came into its own, with crowds (and cameras!) flocking to see Tony’s contemporary twist on traditional dishes for themselves. A previous winner of Scottish Chef of the Year, Tony strives to promote innovative use of Scottish produce, but always with an unexpected flourish.
Chef Tony Singh has cooked for Queens, Maharajas, Presidents and the ordinary citizens of Edinburgh.
Known for his quick-fire wit and cheeky personality, Tony is a firm favourite on our television screens, starring in BBC2 programmes, A Cook Abroad: Tony Singh’s India, and The Incredible Spice Men, with Cyrus Todiwala. Alongside this, Tony makes regular appearances on cookery shows including The Great British Menu, Saturday Kitchen and Ready Steady Cook, as well as guest spots on Pointless, Celebrity Eggheads, Celebrity Mastermind and many others.
Tony is a member of significant industry peer appointed associations, a Master Chef of Britain, and the Royal Academy of Culinary Arts, the Craft Guild of Chefs and the Scottish Chefs Association.
I love how he is so Scottish, he has a genuine love for haggis saying in an interview once;
“Haggis is a fantastic product, it shows the trading links and culinary skill of Scottish cuisine. It uses the cheaper cuts. It’s highly spiced with white pepper, so it shows we’ve always used spice in our cooking here. And it has the right amount of fat.
“You can stick haggis with most things and it tastes good.” he added.
Singh has supported and worked closely with the charities Sick Kids Edinburgh, McMillian Cancer Research, the Scottish Blood Transfusion Service, Food Train, Scottish Air Ambulance, Water Aid, St. Columbus Hospice, and the Back Up Trust. In 2015 he was a presenter on RBS – Finding Scotland’s Real Heroes, where he visited and spoke about the eventual winners of the Carer of the Year award: East Kilbride & District Dementia Carers Group.
Tony’s latest venture is in Edinburgh’s new St James’s Quarter at Bonnie & Wild’s Scottish Marketplace a celebration of Scotland’s world-class food and drink. Tony and his team will be offering regional specials throughout the year, as well as their selection of delicious dosas, vegan butter chicken and tantalising fur fur at Radge Chaat.
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