Ardoe House Hotel and Spa has a new head chef, Alan Clark. That said, Alan’s no stranger to the kitchen at Ardoe having worked there previously as Sous Chef, before heading to the Three Chimneys on Skye.
Alan explained, “I am delighted to be back at Ardoe. Our new ownership brings exciting opportunities for sourcing and production across our food offering, Blairs Restaurant, Soapies Brasserie and the Drawing Room not to mention our meetings, banqueting and weddings.
“Whether it is dinner, Sunday lunch or afternoon tea, our menus are designed to showcase the best of local ingredients and seasonality with flair and passion. Our fish is landed at Peterhead and our meat comes from Royal Warrant Holder Sheridan’s of Ballater.
“As a team, we love working with great ingredients to produce dishes designed to delight our customers.”