LUXURY venue, the Roxburghe Hotel in Kelso, has appointed Gordon Campbell as its new head chef.
Joining the hotel from the Collingwood Arms Hotel in Berwick Upon Tweed, where he was head chef leading a team of five, as well as experience at a number of high-calibre restaurants and hotels in the UK, Gordon brings a style of traditional food with a modern twist to the Roxburghe.
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. Gordon Campbell will bring experience and additional expertise to dining at the Roxburghe and will contribute to the ongoing repertoire unique to the hotel.
Speaking about Gordon’s appointment, general manager, Duncan Evans, comments: “We are very excited about Gordon joining the team at the Roxburghe. Bringing a wealth of experience with him, Gordon’s approach and style will reinforce the reputation the Roxburghe has for creating the finest dishes using locally sourced ingredients.”
Gordon Campbell comments: “Living only down the road in Berwickshire, I’ve heard great things about the Roxburghe Hotel. Working with the friendly and talented team here, I know I will cultivate my love of cooking with local ingredients and certainly expand my knowledge of Borders producers. Add to this, the ideal location of the hotel, set in the beautiful Roxburghe Estate and grounds, is a sure inspiration. I’ll not be short of menu ideas!”
Part of the Roxburghe Estate which includes the historic Floors Castle, 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.
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