Tim’s passion for cooking began at the tender age of 15 with his first job, washing dishes at his local restaurant in South Queensferry. He moved on to become commis chef at The Witchery Restaurant in Edinburgh while studying for his Professional Cookery Certificates.

Working up the ranks, Tim moved on to work under chef David Wilson at The Peat Inn who was deeply influential to his career and to Glasgow under chef Nick Nairn, before jetting off to New York to work at the world-renowned Daniel’s restaurant with chef Daniel Boulud. At Daniel’s, Tim gained huge knowledge and skills together with a deep respect for the finest ingredients available, cementing his passion for cookery and commitment to the profession. On returning to Scotland, Tim had a short but invaluable stint at Martin Wishart’s Restaurant in Edinburgh. He then returned to The Witchery as its pastry chef where he was able to create and perfect his own desserts, pastries and bread recipes.

Tim was subsequently employed by a leading Scottish supplier of fine foods and game which brought him closer to Scottish producers and has given him a holistic attitude to Scottish cuisine. Then in mid-2008 Tim took over the Roost with his wife Anna managing front of house. With the freedom to develop his own style. he has devised some very special dishes using local ingredients including game, seafood and wild mushrooms.. Away from the kitchen his passion is fishing and chef-caught trout is sometimes served in dishes such as "Escabèche of Goldenloch brown trout with mâche salad, tapenade toasts".