Alan Clarke takes Trend behind the scenes at Marcliffe
To dine at Marcliffe is to experience five-star service, whether it’s under the sparkling glass dome of Skylark Brasserie, or savouring fine dining in The Conservatory. The beautiful new Skylark Brasserie opened earlier this year, while The Conservatory recently relaunched with a refined menu. Executive Chef, Alan joined the team in Spring and is flourishing in his new role. He told Trend why local suppliers and taking the time to switch off is a recipe for success.
“I certainly never set out to become a chef. I originally wanted to join the Army, but unfortunately my asthma meant that was never going to be a career path for me. So, instead, I enrolled on a one-year local hospitality course with some friends and, as they say, the rest is history. The role that probably had the biggest influence on the chef I am today was working under Shirley Spear at The Three Chimneys on Skye. I was part of the team that helped the restaurant retain its 3 Red Rosettes and 1 Michelin Star, and it was a really transformative period in my career. One of the biggest priorities is working with as many local and Scottish suppliers as possible. It’s about bringing the freshest ingredients to the kitchen, keeping food miles as low as we can and then using those ingredients to create something really special on every plate. We actually name our suppliers on the menu, from The Bread Guy in Aberdeen to Amity Fish in Peterhead.
Skylark Brasserie is new this year, so it offers a more informal style of dining, while The Conservatory is more focused on fine dining. It gives our guests a choice depending on what kind of experience they’re looking for. Marcliffe provides some of the best challenges I’ve experienced in a job, largely because of the sheer number of different spaces and experiences we’re delivering. Chefs have traditionally worked unbelievable hours, and while the industry is still demanding, I think it’s very important to be able to switch off and get away from the kitchen. Recently, I took the pastry team to Gleneagles to experience it for ourselves and hopefully pick up some ideas and inspiration. They absolutely loved it, and I think those experiences are valuable for them. I’m a dad, so I love spending time with my kids, Finley and Taylor, my partner Hannah and our two dogs. I love eating out as well. I think it’s important as a chef to get out, experience other restaurants and see what other people are doing. The biggest thing is to love what you do. If you don’t love it, don’t do it. It’s a demanding career, often with long hours at the start, so you need to have that passion to keep pushing yourself and getting better.”