IN August a Dunfermline restaurant prepared to promote their rising star chef. 

Jack O’ Bryan's, owned and run by experienced hospitality veterans Bryan and Michelle Coghill, are putting the future of the business in the capable hands of 23-year-old son and chef Jack.

Trained by his dad Bryan and Mark Tilling in pastry, Jack 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 – in August, Jack was looking to capitalise on his success and potentially break into TV work.

He is being encouraged in this by leading pastry chef and chocolatier Mark Tilling, who is also 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.

At the time he told the Press: "Mark is a trusted family friend as well as an incredible pastry chef.

"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.”

Also this month: 

Queensferry Crossing Slip road closure ahead of barrier work

Film crews visit West Fife to shoot Rebus scenes

 Inverkeithing hotel to call last orders