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Christopher Trotter

Christopher Trotter, a well known Scottish chef with over 25 years of experience both in Scotland and internationally, has formed Momentum a consultancy based around quality and innovation. He has previously undertaken a range of consulting projects both with individual restaurateurs and with larger organisations, having recently undertaken work for clients as varied as the Island of Gigha Hotel to the National Trust for Scotland.

He is passionate about food, its regional specialties, tradition and heritage. It is these qualities, combined with an a unique insight into the industry which informs all the work undertaken by Momentum.

Trained as a chef in London at the Savoy and the Connaught. Christopher has worked in Michelin starred restaurants in England and France as well as working in Switzerland. With management training from both Westminster college London and at Oxford Polytechnic (now Oxford Brooks university), he has gone on to run a hotel in Argyll.

More recently Christopher opened and ran "Scotland's Larder" a restaurant and food shop in Fife "Showcasing the best of Scottish produce".

Christopher has been involved in numerous other projects, including Natural Cooking of Scotland, Food Inspector for Ackerman Martel Guide and The Egon Ronay Guide. He is a freelance writer for many publications and a great supporter of The Slow Food Movement.

He is on the Committee advising the Scottish Food Standards Agency.
Member of the Guild of Food Writers.
Chair of the Pioneer Health Foundation
On the board of the Fife Diet