As Head Chef of the Larder for the past 2 ½ years, I enjoy using the best local produce available including our own farm grown vegetables and salads to bring exciting dishes to our restaurant, deli and Summer House Cafe. Our specials board reflects what is currently in season and introduces you to some of our own label and shops products. So you can pick up and try to recreate at home – from Farm and Shop to Plate!
With seasonality being of the utmost importance at the Larder means our range of fruit and vegetables grown and served is always at it’s best. We make no apology for not stocking strawberries or asparagus in December!
This allows me to create a menu that varies between seasons, offering refreshing summer salads on those balmy summer afternoons and heart-warming winter soups on long Scottish winter days.
Our restaurant is perfectly situated so diners can enjoy the beautiful views of the loch whilst sampling some of the finest food created by my team of highly trained chefs. While the Summer House Café provides that outdoor experience, perfect for a nice hot day and keeping the kids entertained with some of our outdoor activities.
My fantastic kitchen team include…
Carol – Pastry Chef: who creates our daily range of baked bread, loafs and rolls on a daily basis for both the restaurant and the deli.
Brian – Second Chef, supported by Nicol and Callum in the kitchen.
And myself; bringing a wealth of culinary experience gained at some of Scotland’s top establishments including the Seafood Restaurant in St Andrews and the Royal Scotsman Train.
