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Meldrum House Country Hotel in Aberdeenshire has unveiled a new state-of-the-art kitchen as part of a £500,000 investment.
Doubling the size of the existing kitchen, the hotel has banished the use of LPG gas and invested in bespoke, energy-efficient, custom-built induction units where the layout has been entirely remodelled. New designated areas have been created for preparation which now allows the team to serve from 2 passes, helping to create a spacious working environment for the kitchen and food and beverage staff.
The new kitchen will service the different culinary offerings which includes the 40-cover fine-dining ‘gate-to-plate’ experience in the Pineapple Grill, the 800-year-old Cave Bar restaurant, called 1236 with 45-covers and the luxury outdoor dining domes and Titan Sky Bar offering a further 80-covers.
The team of 12, led by executive chef Alan Clarke, have launched new Spring menus which include for the first time, a Tasting Menu in their Pineapple Grill and Seafood Restaurant and a Sunday Brunch offering in Titan Sky Bar.
Clarke said: “This investment will help us deliver the best culinary experience in our restaurants. We’ve always worked with local, seasonal produce, and that won’t change. But the equipment has allowed us to be more innovative with the dishes that we produce and we think our guests will love the new style of menus as well as the introduction of the Tasting Menu and Sunday Brunch.
“We have a hugely talented team here at Meldrum. With the new space and equipment, it will also help develop the younger members of the team’s skills alongside scholarships and mentoring.”
