A DUNFERMLINE restaurant is looking to put its family cookbook in the spotlight as it prepares to promote its rising star chef.

Jack O’ Bryan's, which is owned and run by experienced hospitality veterans, Bryan & Michelle Coghill, currently sees Bryan, a chef for 38 years, head up the kitchen with 23-year-old son Jack, also a chef – and his soon to be wife, Sarah, who covers front of house with future mother in law Michelle.

More than willing to continue the family’s culinary heritage, the future of the business is now in Jack’s capable hands.

Having been trained by his dad Bryan and Mark Tilling in pastry, he covers every section of the restaurant, as he is also a skilled pastry chef and chocolatier, with both his handmade desserts and luxury chocolates regularly wowing diners.

A finalist in the prestigious Acorn Awards – affectionately known as the “30 under 30” in that they recognise and reward thirty of the brightest and most talented prospects in the UK hospitality industry – Jack is now looking to capitalise on his success and potentially break into TV work.

He is being encouraged in this by leading pastry chef & chocolatier Mark Tilling, who is Godfather to his young daughter.

Jack met Mark, a two time UK Chocolate Masters winner, and the winner of the first edition of Bake Off Crème de la Crème, at Squires Kitchen in Farnham, Surrey, during his pastry training, and has credited him with providing valuable mentoring as he further establishes his professional credentials.

“Mark is a trusted family friend as well as an incredible pastry chef,” said Jack. “He has helped me grow in confidence as a pastry chef and chocolatier, and I’d love to do some TV like him if the right opportunities came along that can be balanced with my commitments both here in the restaurant, and at home as the father of a young child.

“It’s an exciting transitional time for us all at Jack O’ Bryans. We have no shortage of news and happenings at the restaurant to interest both foodie media and potential customers alike.”

Jack said the restaurant had been given a breathtaking new interior look, designed by Bryan, featuring a stunning wooden wall, new furniture, and atmospheric shots on the wall of the proud father and son together in the kitchen.

Bryan is looking forward to seeing the business progress.

“We’re excited for Jack with all that he has going on, not least getting married,” he said. “We’d love to see him breaking through into TV as we think he would come across really well. It’s not every young chef that has as many strings to his bow as Jack including his expert chocolate work.

“There’s also the concept of our “family cookbook”, a “taste it, read it, share it” type of idea I am now developing, utilising our favourite recipes and influences. I’m going to be taking a bit of a step back, leaving Jack to do what he does best.

"I’ll be concentrating on this idea to deliver a cookbook in a completely unique and different way from what is the norm.”