Townsend has contributed to some of the country’s best kitchens, including Cameron House Hotel and Michelin-starred Restaurant Martin Wishart.
The iconic One Devonshire Gardens by Hotel du Vin appointed Gary Townsend as Head Chef at its 3AA Rosette restaurant.
A classically trained chef, Gary brings with him over 16 years’ experience in the industry. Prior to joining One Devonshire Gardens, Gary worked as the Sous Chef at ‘Martin Wishart’, playing an important role in the restaurant being awarded a Michelin Star in 2011. He has also spent stagès at Michelin restaurants including: ‘The Kitchin', ‘L’Enclume’, ‘Restaurant Sat Bains’, ‘Hibiscus’, and ‘Midsummer House’.
In his most recent role, as Head Chef at luxury five-star resort Cameron House, Gary was responsible for a team of 20 chefs including a breakfast and dinner teams.
Gary Townsend said, “One Devonshire Gardens has an incredible reputation and I look forward to joining them on this next stage of the hotel’s history. I am passionate about classical cooking and am always looking at new techniques, developing new flavours and ideas.”
We put a few questions to the new captain of the One Devonshire kitchens:
What are you looking forward to the most in 2018?
I’m looking forward to starting a new chapter in my career here at One Devonshire Garden. It’s an exciting time for myself and the hotel!
Do you try to incorporate food trends into your dishes?
I don’t incorporate any food trends. I stick to what I know or what I think will work for the restaurant and our customers.
Do you anticipate any food trends?
I anticipate that foods with a lot less sugar will be appearing throughout, this is something we are seeing more of now. Despite mixed opinions from everyone, I can also see that the “vegan” food trend taking a boom. It seems more and more people are turning vegan nowadays for many reasons.
What ingredients do you like working with the most?
Scottish Seafood. I believe that we have some of the best fish and shellfish on the planet!
Any ingredients you wouldn’t work with or would avoid?
I would avoid liver…. I’ve personally never been a fan of it.
What do you enjoy most about working at Hotel Du Vin at One Devonshire Gardens?
I love the history that One Devonshire holds. Many great chefs throughout the years have passed through this kitchen, it’s a privilege to be following their footsteps. It’s a prestigious address, a beautiful building in a perfect location of the city.
Chefs or people who influenced you the most so far?
I’ve worked with many chefs over the years, there’s a few that have left an imprint on the path I took. Chef Paul Foster has a lot to answer for. I spent three years at Tuddenham Mill with Paul, who now owns his own restaurant called Salt located in Stratford-upon-Avon opened. He opened my eyes to a different side of cooking. His ideas, his passion and love for the industry pushed me on to seeing new things. This lead me to Scotland. My time at Martin Wisharts at Loch Lomond is irreplaceable. I had the best 5 and half years of my career so far working there. I was fortunate enough to be part of the team when we achieved the Michelin Star back in 2011 and the guidance I had from Martin himself and Graeme Cheevers the Head Chef over the years has been monumental in getting me to where I am today at One Devonshire Gardens.
A pet peeve about diners?
Lateness. Booking a table for 7pm and arriving at 9… sorry but just no need for it. Diners who say they have an allergy but is possibly just something they don’t like. A while back I had a customer saying they were allergic to chicken!?
Your favourite thing to eat at home?
Anything my wife cooks. She’s a fantastic cook, even giving me a run for my money at times!
A place you would love to visit (that you haven’t been to)?
A Restaurant - I would still love to visit restaurant Gordon Ramsay at Royal Hospital Road in London. Throughout my career I have admired Gordon Ramsay’s work, geographically it’s not too far away but still on my list of somewhere I would love to visit. A Country – India. I love Indian food, to see and try some authentic Indian cooking would be amazing.
When you are stressed what do you do to relax?
I’m avid gym user. 5 times a week even after work at midnight if I need too…so this helps.
One word you use a lot (swearing permitted)?
“NO” I have 3 Children, No seems to be a common word at home and at work!
1 Devonshire Gardens, Glasgow, G12 0UX
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