Ferryhill looks to the future

Head chef Ross Boyd took us behind the scenes at The Ferryhill House Hotel, where you can expect new menus and a passion for local produce.

I started at Ferryhill at the start of this year having previously worked at Amuse and Cults Hotel. My career in hospitality actually started during my school days thanks to work experience. I started out as a Kitchen Porter, more commonly known as a KP in the industry, when I was 14 years old. I worked up the ranks in the kitchen and then did an apprenticeship via Skills Development Scotland in Hospitality Training. I quickly realised that I had a passion for cooking, I started working full time in the kitchen and my career progressed from there.It’s been a really exciting time at Ferryhill after the revamped restaurant, Coterie, launched at the end of February 2025. It has not only helped to transform the venue, but also attracted new customers in search of a restaurant vibe. Since joining the team, we have launched a brand-new menu with a focus on seasonal ingredients and local produce wherever possible.

We are already working on our next menu which will launch very soon. We’re also looking to showcase more specials alongside foodie events. If I were to choose my top three dishes currently on offer, I’d start with the slow cooked pork belly with Gochujang glaze, I love the Korean influence. For my second dish, it would be Aberdeenshire red deer as it showcases amazing local produce. And finally, our lemon and herb panko breaded lemon sole; it is a classic dish, but it has been elevated to fit the restaurant surroundings.

When it comes to cooking, I really enjoy the creative aspect and trying out new techniques and recipes. The adrenalin rush of a busy service is strangely enjoyable. It’s all about good teamwork and preparation. As a busy hotel, bar and restaurant we need to not only be prepared but smart with our menu choices. Ultimately, it comes down to communication, coordination and hard work. Luckily, we have a few team members who have been at The Ferryhill for a long time, so they know the place well.

For anyone wanting to break into the industry, I always tell people to get stuck in. You’ve got to be prepared for the good and bad, ask questions and always look to improve. At the Ferryhill we are looking to build on the strong foundations already in place and enhance what we offer. The Coterie is the perfect example; it allows us to offer more of a stylish environment to enjoy restaurant style food with wine to match, where as our bar sticks to the pub classics – but done well. As we go into the busy summer months with one of the best outside terraces in Aberdeen, I am excited to showcase our new bar and foodie offering, watch this space.