As unique as they all are in their own right each establishment pursues the highest standards in service and food. “ Fresh, fresh, fresh”, “Sourcing Best Scottish produce and environmentally concerned”, “Local and seasonal ingredients to provide a contemporary Scottish menu” are just a few of the phrases used by the award winning Luxury Galloway chefs to describe the very individual ethos behind their food.
The chefs between them have an enviable rack of accolades from Michelin Star, AA Rosettes to recognition in the most influential and respected guide books and all share a passion for creativity, great produce and gastronomy.
Balcary Bay
Head Chef Craig McWilliam
Craig has a passion for locally sourced ingredients presented in a Scottish contemporary menu. Some of his favourites include Galloway Beef and Stewartry Lamb.
Blackaddie
Owner and Chef Ian McAndrew
Is Chairman of the Dumfries & Galloway Chefs Association, and was awarded Chef Laureate by the British Gastronomy Society. His list of achievements, awards and accreditations is too long to note in just one short paragraph.
Cavens
Owner and Chef Angus Fordyce
Having trained with the best Angus uses locally sourced produce to create a seasonal daily menu and some of his favourite ingredients include scallops and venison.
Kirroughtree
Head Chef Matt McWhirr
Matt has worked with the Hotel owners since he was 16. From the local area Matt prefers using in season produce and particularly likes Mull of Galloway Lobster and Kirroughtree Venison
Knockinaam
Head Chef Tony Pierce
Tony has held a Michelin Star for over 17 years and at 25 was the youngest chef to have gained one. Incredibly creative gastronomic flair Tony’s favourite ingredients are turbot. Plaice and lobster.