LUXURY venue, the Roxburghe Hotel in Kelso, has appointed Neville Merrin as its new head chef.
Joining the Hotel from boutique country house hotel, the Feversham Arms in Helmsley, where he was sous chef in a team that won a 3rd rosette in the AA Awards, Neville is set to take the food at the Roxburghe to the next level.
Using locally produced game, beef, lamb and other foods and herbs from the estate and the Borders, food at the Roxburghe Hotel is something special and the hotel, with its adjacent championship golf course and sporting pursuits on the estate, is already a top destination for foodies.
Neville Merrin will bring additional expertise and flavour to dining at the Roxburghe and will be creating a repertoire unique to the hotel.
Speaking about Neville’s appointment, general manager, Duncan Evans, comments: ”We are very excited about Neville joining the team at the Roxburghe.
“His approach and style is about using only the finest ingredients and bringing out natural flavours and tastes – this will really raise the stakes in our dining experience.”
Neville Merrin comments: “The challenge of bringing my cooking style and love of local fresh produce to the Roxburghe Hotel was irresistible. I want the food at the Roxburghe to complement and highlight local seasonality wherever possible, which will become a central part of the overall hotel experience.
“I fell in the love with the Hotel’s location, the gorgeous dining room that overlooks the lawns and the friendly and professional team that work here. For me, it is the perfect package.”
Part of the Roxburghe Estate which includes the historic Floors Castle, the hotel has recently undergone a refurbishment of its public rooms, introducing country house style with a contemporary twist.
It is the Duke and Duchess’s personal touches that make Roxburghe Hotel so special.
From the furnishings and paintings from the Duke’s own home, to his hand on the wine list, golf experience and country pursuits, the hotel is a true home from home with character and personality throughout.
For more information contact:
Angela Casey / Eleanor Pender
CM Porter Novelli
0131 470 3400
Angela.email@example.com / Eleanor.firstname.lastname@example.org
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