Inver Lodge Hotel has announced the appointment of Stuart Blake as head chef at the Highland hotel.

Stuart’s culinary passion dates back to his childhood, cooking pancakes with his father in their Glasgow home. He has trained and worked under Gordon Ramsey and Marco Pierre White, in some of the finest restaurants around the world.

 

Trained to a Michelin standard, he has a love of provenance and seasonality, and believes in supporting locally sourced, sustainable produce. His focus is simple fare with complex flavours and his cooking style is a myriad of British and classical French cuisine.

 

With an international career spanning 20 years, Stuart also has a strong ethos in mentoring junior chefs, fostering the passion that trainee chefs have for the industry.

 

Stuart is delighted to be settling down with his wife and children in his native Scotland, especially the Scottish Highlands, one of the last true wild places in Europe.

 

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General Manager, Janet C. Boyd commented:

“We are delighted to have Stuart leading our kitchen team; offering hearty, wholesome dining in the Highlands of Scotland.”

 

Inver Lodge is located on the world famous Scottish NC500 route. With 500 miles of stunning Scottish coastal scenery, the route, which begins and ends at Inverness Castle, is billed as the ultimate road trip and an unmissable experience. The hotel owns three deep lochs, which are full of salmon and trout and has a private fleet of wooden clinker boats which are available for guests that want to venture out on the water and try their hand at fishing. The 21-bedroom hotel is family-owned and a haven of rural tranquillity.

 

Overlooking the picturesque fishing village of Lochinver, the hotel is the perfect spot for nature lovers. There is an abundance of local wildlife and endless nature trails in the area. Golden eagles are often seen soaring high over the surrounding mountains, there are flocks of red deer on the moors and Atlantic seals are regular visitors to the quiet harbour.

 

With an excellent reputation for food, the hotel offers mouth-watering, hearty cuisine from local producers in a relaxed and informal setting. Steak, salmon and game come direct from the hotel owner’s private estates, which also have the royal seal of approval.

 

The hotel is easily accessible by car, bus or train, and is just two and a half hours’ drive from Inverness and Dalcross Airport. The Caledonian Sleeper runs daily from London to Inverness.

 

Inver Lodge Hotel
www.inverlodge.com

 


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