In February of 2004 Craig Wilson transformed a small village pub into a place that is serious about food and is now an award-winning restaurant.  Craig’s passion for food has ensured that ‘Eat on the Green’ has earned the recognition it deserves as one of the best restaurants in Aberdeenshire.
A proud father of Zak, 9, and Yasmin, 7, Craig was born and brought up in Insch, Aberdeenshire.  From an early age he showed an interest in food, and started work at the Strathburn Hotel in Inverurie as a trainee chef at the age of 16.  Whilst at the Strathburn Hotel, Craig attended Aberdeen Technical College and gained his City and Guilds Qualification at 18 years old.  After leaving the Strathburn Hotel Craig moved onto Ballathie House Hotel before becoming one of the youngest head chef’s in the country at Cromlix Hotel, aged just 24, and also one of the youngest chef’s to achieve 2 AA rosettes for his culinary skills.
Craig worked as Head Chef at Cromlix Hotel for 3 years before moving into a different role of New Product Development with Grampian Country Foods.  Craig continued in his Development Chef role when he moved South to Grimsby, working for the Baxters Food Group.
While living in Grimsby, Craig’s sister Lynne entered him into TV’s cookery challenge ‘Pot Idol’ hosted by Lorraine Kelly.  Earning his nickname on the show as ‘The Kilted Chef’, Craig demonstrated his passion for food by using everyday ingredients that are widely available to cook up a range of different dishes, earning him a place in the show’s final.  Although narrowly missing out on the first place, coming second on the show still led to Craig gaining much recognition for his appearance.
As 2004 began Craig decided that it was time to open his own restaurant, and Aberdeen was the only place that he wanted to do this.  He wanted to make the most of the fresh North East produce, and sourced his own suppliers of fresh fish, meat and vegetables to serve in his restaurant.
Since Eat on the Green opened, Craig has ensured that the high standards of food and service that he sets are met which has led to wide recognition from local and national awards, and most importantly from the guests who return time and time again to this highly-acclaimed restaurant.  At the end of the evening’s kitchen service Craig is frequently seen front of house – wearing his trademark ‘tartan trews’ - engaging with the guests keen to listen to their feedback.  Craig is supported by a conscientious and eager team with many faces who have been here since Eat on the Green opened it’s doors.