ONE of the UK’s leading independent hotel groups has rewarded four of its Highland chefs for their outstanding culinary achievements.
Macdonald Drumossie Hotel sous chef David Macdonald was recently crowned 2015 Young Highland Chef of the Year and, in recognition of his achievement, Macdonald Hotels & Resorts founder and executive chair, Donald Macdonald, recently presented him with a gift on behalf of the company.
Also singled out for recognition were head chef Euan Walker, who scooped the same accolade in 2011, and Macdonald Drumossie’s executive chef, Stewart MacPherson, who was warmly praised for his ability to train inexperienced recruits in the kitchen to become world-class craftsmen.
North Scotland executive chef, Kenny McMillan, was the fourth member of the chef team to receive recognition and a gift from the company, acknowledging his huge achievement in being named Scottish Executive Chef of the Year in 2015.
Kenny was head chef at Macdonald Drumossie Hotel until four years ago when his responsibilities were extended to look after Macdonald Aviemore Resort, Macdonald Norwood Hall, Macdonald Pittodrie House and Macdonald Drumossie Hotel.
Kenny McMillan said: “Macdonald Drumossie Hotel is fortunate to have staff of such a high calibre in the business and it is excellent that their hard work and dedication to the industry is being recognised both within and outwith our organisation.”
Commenting on their achievements, Macdonald Hotels & Resorts founder and executive chair, Donald Macdonald, said: “We are very proud of our company-wide commitment to using only the finest ingredients. This means that we only buy the best available beef, lamb, game and free range poultry and we only serve our customers wild fish.
“The opportunity to work with such excellent ingredients undoubtedly attracts the best in the country to work in our kitchens and their skills, whether creating a meal for two or a banquet for 400, are of a world-class standard.
“Training and developing young people in a professional and high quality environment is the lifeblood of our industry and, given the value of tourism to the UK and Scotland in particular, the quality and presentation of food is something we as a company put huge emphasis on.”
He added: “The rewards to be reaped by investing in people are clearly demonstrated by the professional successes of people such as Kenny, David, Euan and Stewart and it brings me great personal pleasure to shake the hands of four individuals whose personal commitment to excellence both inspires others and brings the highest of standards to the industry.”
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