Media Release: A recipe for success at Ardoe House Hotel

Ardoe executive chef Richard Yearnshire

A PRESTIGIOUS North-east hotel on the outskirts of Aberdeen has welcomed a familiar face back to its kitchens.

Mercure Aberdeen Ardoe House Hotel and Spa has secured the services of executive head chef, Richard Yearnshire, following a two-year break from Aberdeen.

Mr Yearnshire, 37, originally joined the hotel in June 2009, and left in February 2011 to work at a four-star hotel in Jersey.

His career as a chef started when he was 17, and he has worked at a number of high-class establishments including the Hilton Kensington in London and the five star Hyatt Hotel in New York.

After leaving Arode in 2011, he was headhunted to work at a five-star hotel in Cardiff, before setting up his own consultancy business.

Mr Yearnshire returned to work Ardoe in a temporary role during December 2012, and joined again on a permanent basis as executive head chef in January.

General manager, Peter Sangster, said: “We are moving forward in so many areas with our food offering and Richard is excited by the challenges ahead.

“He brings real passion, commitment and dedication to the role and he is genuinely motivated and excited about liaising with our clients personally and exceeds their expectations with regards to menu design, quality and value for money.

“He strives to deliver the wow factor at every opportunity.”

Mr Yearnshire said: “I am really enjoying being back at the hotel and look forward to the challenges that lie ahead.”

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