The Tor-Na-Coille Hotel, nestled in the leafy outskirts of Banchory has long been admired for its combination of Victorian splendour, elegant interiors and warm hospitality. The hotel offers much more than luxury and tranquillity, though, it also delivers a standout dining experience, thanks to Culinary Director David Butters.
‘I was born in Edinburgh, but when I was young, my parents moved to a smallholding near Peebles. At first I found it strange and looking back,i was a huge culture shock, but I grew to love the beauty and calm of the landscape. I’d say that being immersed in the natural cycles of the year and eating the food my parents produced on their land really inspired my love of food and is still a major influence on my cooking style today.
‘My culinary career began almost by accident. At school we had work placement weeks and I found myself at Stobo Castle, the Borders Health Spa Hotel. I loved it, so my work placement turned into an evening job, then blossomed into a full-time calling. I really thrived on the buzz of the kitchen. Now, I get a lot of satisfaction from passing those skills. I find it incredibly rewarding to see others grow.
‘Most chefs experience a number of kitchens as their careers progress. My own career has encompassed everything from working on superyachts in Barcelona to Tuscan kitchens and large-scale catering operations feeding over a thousand guests. The late Andrew Fairlie at Gleneagles was my mentor and an enduring influence. I’d say Andrew Baird at Jersey’s Longueville Manor shaped my approach to leadership and skill development, and Jason Atherton’s Pollen Street Social is my benchmark for style and sophistication.
‘My own training was in the classical French style and I’d say my cooking style combines the classic with Mediterranean influences, adding modern twists to timeless dishes. At this time of year, so many top quality local produce is coming into season and featuring on our menus. We have a trio of Aberdeenshire lamb with pea purée, Chantenay carrots, and thyme jus that’s just flying out the door just now.
When he’s not in the kitchen, David recharges with his two young sons and two dogs. He enjoys family cooking, hill walking, and swimming, though is sometimes less thrilled by his role as Dad Taxi. ‘For me, the biggest challenge remains finding balance. It’s hard missing time with my family because someone else’s special event often becomes my top priority.’
