LOCAL ~ HONEST ~ SIMPLE
“We wish you all a warm welcome to the next chapter at 63 Tay Street.
We showcase the best of Perthshire & the wider Scottish larder and remain committed to the long-standing ethos of 63”.
Local - Honest – Simple
Co-owners Chris and Fraser.
About Fraser
Originating from Fife, Fraser, co-owner with Christopher, has lived across Scotland & England throughout his career, now settled in Perth. He has honed his trade in 2 & 3 AA rosette and Michelin restaurants in this time and experienced a range of hospitality offerings through 27 years of culinary passion. Most recently delivering fine dining for notable guests at Scone Palace, and previously Head Chef at The Adamson, and award-winning Hatch Restaurant in St. Andrews.
"I've always had a love of food and people and aim to deliver the best food and overall experience throughout my career. I'm very excited to be part of Team 63 and want to write our own chapter into the history of the restaurant, as its core values and passions are the same as my own.
Local - Sourcing the best seasonal produce from independent and local suppliers.
Honest - Let a carrot be a carrot! Clean, and focussed flavours
Simple - Elegant presentation without pretence, with every ingredient on the plate for a reason
I have a very strong principle of zero food waste, using the entirety of the fish, animal, and vegetable. I show care and respect for the produce to elevate and show them in a new light.
I constantly push myself creatively to develop and challenge myself, and my guests’ boundaries, of what a dining experience is without losing flavour or most importantly, their personal satisfaction.”
We showcase the best of Perthshire & the wider Scottish larder and remain committed to the long-standing ethos of 63”.
Local - Honest – Simple
Co-owners Chris and Fraser.
About Fraser
Originating from Fife, Fraser, co-owner with Christopher, has lived across Scotland & England throughout his career, now settled in Perth. He has honed his trade in 2 & 3 AA rosette and Michelin restaurants in this time and experienced a range of hospitality offerings through 27 years of culinary passion. Most recently delivering fine dining for notable guests at Scone Palace, and previously Head Chef at The Adamson, and award-winning Hatch Restaurant in St. Andrews.
"I've always had a love of food and people and aim to deliver the best food and overall experience throughout my career. I'm very excited to be part of Team 63 and want to write our own chapter into the history of the restaurant, as its core values and passions are the same as my own.
Local - Sourcing the best seasonal produce from independent and local suppliers.
Honest - Let a carrot be a carrot! Clean, and focussed flavours
Simple - Elegant presentation without pretence, with every ingredient on the plate for a reason
I have a very strong principle of zero food waste, using the entirety of the fish, animal, and vegetable. I show care and respect for the produce to elevate and show them in a new light.
I constantly push myself creatively to develop and challenge myself, and my guests’ boundaries, of what a dining experience is without losing flavour or most importantly, their personal satisfaction.”
