Rupert and Louisa met while teaching at Leiths School of Food and Wine in London, and in 2015 decided to move to Aberdeenshire. With backgrounds in restaurant cooking and event catering, they are both very keen and able cooks, and are passionate about good food.

Rupert graduated from Leiths in 2008, having previously completed a history degree at York University. He spent three years in restaurants, and worked in two Michelin starred restaurants, La Trompette and The Glasshouse. He then decided that a career in teaching beckoned, and headed to Leiths, one of the country's largest and most prestigious cookery schools, where he spent three happy years teaching.

Louisa graduated from Leiths in 2006, after completing a degree in Italian at Bristol University. After Leiths, she worked in event catering, before heading to work at Clarke's restaurant in Kensington and going on to become head pastry chef at Theo Randall at the InterContinental. In 2010 she was lured in to work at Leiths where she worked for four years, also acting as the school's buyer occasionally.

In 2015 they took the plunge and headed north to live in Aberdeenshire, a few hundred yards from Louisa's family home, and since then have been running a successful private catering business. In 2019 they took over Kincardine Castle Kitchen from Louisa’s mother Nicky and have been baking ever since.