Greig is originally from the west coast of Scotland and was trained using the best of the Scottish larder and this passion for sourcing the finest ingredients is still a massive part of Greig’s cooking style. Currently Greig is Head Chef at The Northgate hotel, Bury St Edmunds, which is part of the Chestnut Group. The opportunity to the run The Northgate kitchen came while heading up the kitchen at the Moulton Packhorse, which is part of the same group.  Greig creates a unique  dining experience by offering a 5 or 7 course Taste of East Anglia menu.