FOOD BY
DUN ALUINN
A Journey Rooted in Craft and Connection
Born and raised in the rolling hills of Edinburgh, Scotland, Chef John’s passion for exceptional produce began early, nurtured by his upbringing on a family farm. This deep connection to the land naturally led him into the world of professional kitchens.
At just 16, John began his culinary journey at the esteemed Kinnaird Estate, home to a Michelin-starred kitchen. His early promise quickly took him to new heights, working alongside celebrated chefs such as Andrew Fairlie at the iconic Gleneagles Hotel, and spending three formative years with Claude Bosi at the acclaimed Hibiscus in Mayfair, London.
In 2015, John took his skills beyond the UK, crafting refined cuisine in some of the world’s most luxurious settings—from the exclusive chalets of Verbier and Zermatt to private yachts sailing the Caribbean and Mediterranean. His love for food and travel has also taken him across Australia and Asia, continuously expanding his culinary horizons.
Now, Chef John has returned to his roots in beautiful Perthshire, bringing a world of experience to the table at Dun Aluinn.
At Dun Aluinn, we take a collaborative approach to food and farming—working hand-in-hand with local growers and artisanal producers across Aberfeldy and Perthshire. This commitment to provenance and sustainability has earned us a Gold Award from Green Tourism, recognising our environmentally conscious practices.
Our menus are guided by the rhythm of the seasons and the unique microclimate of Perthshire. Every dish is thoughtfully created to reflect what’s naturally abundant and at its best. This seasonal, elegant philosophy shapes everything from our relaxed barbecues to our signature five-course tasting experience, Taste of the Highlands.
Whether you're looking for a bespoke dining experience or have specific dietary needs, Chef John and the team are delighted to create something truly memorable—rooted in nature, elevated by craftsmanship.