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RENAISSANCE MAN


Renaissance man


When Parkinson’s struck in his mid-thirties, shooting provided a new lease on life for top chef Jeremy Wares


WORDS RICHARD BATH IMAGES ANGUS BLACKBURN U


ntil 2009, when at 36 he became one of the youngest people to be diagnosed with Parkinson’s and his fight against the disease grabbed the headlines, there were two main threads to Jeremy


Wares’s life. By far the most high-profile was his all-consuming work as a chef at his Perth restaurant, 63 Tay Street, and then at his gastropub, The Anglers Arms in Guildtown, which brought him accolades such as Scot- tish Chef of the Year and Masterchef of Great Britain. The other interest which has dominated the chef ’s life is a love of field


sports. Despite growing up within spitting distance of the Tweed and having a grandfather who spent every waking moment on the river bank, he ‘could take or leave’ fishing. But hunting and shooting were in his genes and his heart; the glue that held his family together and the twin pillars of his existence as he grew up in Jedburgh in the Borders. ‘I went on my first hunt aged four and by nine I was shooting, and ever


since they’ve been a huge part of my life,’ said the 40-year-old. ‘I grew up in the Borders, where hunting and shooting is a huge part of life in general, and especially my life. ‘My dad was a member of the Jedwater syndicate, so from a very early


age I was out beating. Then I would carry a gun for one of the older guys on the shoot, and then there were boys shoots where the syndi- cate members taught us to shoot, so by nine or ten I was shooting most weekends. The guys on the syndicate were local publicans and farmers; it was wonderful craic and the friends I made there are still some of my best pals. ‘If my dad loved his shooting, my mum Valerie and my sister Belinda


Image: Instead of slogging away in the kitchens day and night, chef Jeremy Wares now spends most of his week working as the shoot captain at two wonderful Perthshire estates.


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