07/03/2026
Meet Craig.
We thought we’d take this opportunity in the wake of recieving our Green Michelin Star to brag about our head chef, Craig Turner.
Like many who work kitchens across the world, Craig got his start as a KP when he was 14 years old up in Tain. Since then he’s worked in some of the UK’s best kitchens, from Glasgow to London before joining us in Edinburgh.
Craig joined us back in 2022, spearheading the kitchen during the expansion of our offerings over the past few years. He was inspired to come work here by the general ethos of The Free Company as well as the intimate connection he could have with the produce. Since becoming Head Chef, he has doubled-down on this connection and ethos, committing to creative, circular, seasonal cooking which revolutionizes traditional Scottish dishes.
Craig mainly draws the inspiration for his cooking from the seasons and seeing what’s growing in the hedgerows while he’s biking or walking with his kids. To quote, “working on the farm brings you closer to this. It’s easy to know what to cook when it’s right there.”
To read more about Craig and keep up to date with everything going on at the farm, subscribe to our monthly newsletter, Talking Stock: the-free-company.com/newsletter
