Head Chef and Company DirectorAlistair Fowlie has 14 years experience in the industry. He has worked his way up from washing dishes in a Summer Camp kitchen in the USA to Head Chef roles in South Africa, USA and Scotland. Before he realised he wanted to pursue a culinary career, he graduated from the University of Edinburgh with an honours degree in Economic & Social History. After completing his degree, he went on to study at the prestigious New England Culinary Institute in Vermont, USA. He was one of only 4 students in his year to graduate with distinction and he completed placements at two of Scotland’s Finest Hotels, Kinnaird in Perthshire and Inverlochy Castle near Fort William. Whilst working at Kinnaird, he became friends with a South African Pastry Chef who suggested working in South Africa as a next step. Alistair secured a position at Grande Roche Hotel in Paarl, one of the top Hotels on the African Continent and another member of the Relais & Chateaux group. Alistair spent almost two seasons at Grande Roche before taking a Sous Chef position at the Arabella Western Cape Hotel & Spa in Kleinmond and then his first Executive Chef role at the historic Alphen Hotel in Cape Town.

Another stint in Paarl followed with a Head Chef role at Pontac Manor and then a spell as a Personal Chef on an award winning Stud Farm. Circumstances dictated a move back to Scotland in 2006 and Alistair became Head Chef at the Mansefield Hotel in Elgin. Having spent close to two years at the Mansefield, an offer to go into business at the Harbour Lights could not be refused.

At the Harbour Lights, Alistair and his team of chefs call on their collective experience to produce homemade,simple and delicious dishes for any time of day and for any occasion.