Peter McKenna

Chef director

Maple Ambassador

Peter co-owns 3 AA Rosette restaurant, The Gannet in Glasgow, also heading up the kitchen. His menu is inspired seasonally by local, Scottish artisan producers, foragers and farmers and his cooking blends traditional and contemporary techniques, creating a distinctly modern fine dining experience.

After starting his culinary training straight out of school, Peter has worked in first-class kitchens around the world including the Sydney Opera House, Patrick Guilbaud, in Dublin and Chez Bruce, in London. Peter’s flair for food and passion for the hospitality industry led to him win Chef of The Year 2020 at the Staff Canteen Awards.

Our maple ambassadors

We are proud to work with a selection of fantastic ambassadors who love maple in all its forms and want to inspire others to use this wonderful ingredient.

Tips and tricks

You can make your own maple taffy in just seven minutes

Try our microwave maple taffy recipe. It’s quick and easy!

Maple flakes make a great addition to spice blends

Season meats, fish, and vegetables with the delicious flavour of maple.

Maple water is for drinking — and cooking, too!

Maple water brings sublime flavour to soups and broths. You can also use it to poach fish.

The Science Behind Maple

Researchers are learning about the natural composition of maple syrup and its potential benefits to human health. Find out what they know.