'Executive chef' appointed to Dornoch Station Hotel as it prepares for opening at end of month
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A KEY position has been filled at the newly renovated Dornoch Station Hotel, which is set to open on Monday, August 28.
AJ Capital, which bought the substantial property in 2022 and has since spent millions on upgrading it, has announced that Callum Phillip is to take up the top post of executive chef.
The hotel is part of the Marine & Lawn Hotels and Resorts Brand.
Mr Phillip was previously head chef at the Cameron House Hotel on Loch Lomond; the Rav in St Andrews; and the Adamson in St Andrews.
He will preside over Dornoch Station's two food areas - the Golden Gorse Restaurant and Bar Ross.
Dornoch Station's general manager Bob Rogers said: “Callum had already created a series of menus for the restaurant and bar which will showcase the larder of the Highlands with locally sourced game, meat and fish from Sutherland and across Scotland.”
The Golden Gorse Restaurant will offer a seasonal, all-day a-la-carte menu, afternoon tea and a Sunday roast. Dishes include a hot Highland seafood platter with lobster, oysters, scallops and mussels; and roast Highland hogget.
Local suppliers include lobster from local fisherman Thomas Mccrain; beef pork and lamb from Dornoch Farm Butchers and venison from a farm in Nigg.
Bar Ross has been named in honour of Dornoch born Donald Ross who made a name for himself in America as a celebrated golf course architect.
Mr Rogers said: “The laid-back Bar Ross will offer golfers and families a welcoming space in stylish surroundings to enjoy light bites and an expertly curated drinks menu.”
The all-day dining menu include crab soup, a Highland platter and a chocolate and pistachio choux bun with whisky whipped cream.
Mr Rogers continued: “We are thrilled to announce the opening of the Golden Gorse restaurant and Bar Ross. We truly believe that it is an exciting new addition to the local dining scene.”
Advance bookings are now being taken for both the Golden Gorse Restaurant and Bar Ross.
