COLIN LYALL, OF BANCHORY’S TOR-NA-COILLE HOTEL

I began my career in the kitchen during work experience with my brother, he was working as a sous chef at the time. I believe that there are a lot of opportunities for young people starting out in this industry. It can enable you to see the world or perhaps one day even open up your own place. The options are endless if you’re willing to be patient and stick at it.

The Tor-na-Coille is a great place to work. You really get to know the people you work with and you become friends. I would describe the food as classical with a modern twist. Flavour is paramount.

I have worked in 2 and 3 rosette kitchens across Scotland. I met my wife whilst working at Maryculter House hotel. We worked at the Bonham in Edinburgh then the Isle of Harris, before coming to the Tor-na- Coille. The arrival of Ruby our daughter is the best thing to ever happen to us. It completely changes your outlook.

My wife works full time at the hotel and Ruby is at nursery so we spend the week like passing ships. It’s great when we have a day together. I enjoy golf, but Sundays are all about  Ruby’s swimming classes.

Show Comments ↓