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Kingsmills' Chef set for biggest challenge of career

The Executive Chef at one of Inverness’ most renowned hotels, The Kingsmills Hotel, is rightly proud of his team and the hotel’s current success. They are now focussed on the launch of the Kingsmills Suite early next year which will see his kitchen brigade catering for up to 360 dinner guests, and providing his 10-strong team with their biggest challenge yet.

But they won’t be resting just yet; after the launch, Stuart Stirling has his sights on an AA rosette award. Stuart, who has been at the four-star Kingsmills Hotel for the past four years, has a 32-year career in the kitchen, and is looking forward to the exciting changes the hotel will experience.

He said: “With the Kingsmills Suite, we’re going to have extra guest bedrooms in addition to the catering demands from events and functions, on top of our already well established two restaurants – but it’s all excellent progress and we’re keen to showcase to a wider audience what we can offer.

“We’ve seen our restaurants grow in popularity and this has brought us a more established reputation amongst both locals and visiting guests – with that we’re more focused on maintaining the high level of service and ensuring we exceed expectations.

“Of course we’re keen to obtain recognition through awards such as AA rosettes and Michelin Stars but it has to be at the right time. We’re very much a team here so when we can all sit down and think about how we’re going to approach the rosettes then we will.”

The new suite will allow banqueting for up to 340 covers and will showcase its impressive food offering, which has had a strong focus on using the finest Scottish produce since the hotel changed ownership in 2007.

The Inglis Restaurant boasts a fixed price table d’hote menu seven days a week and Stuart changes the menu every week offering creative and imaginative dishes. A sample menu includes Abroath smokie and spring onion fishcake served with tartare sauce and house salad for starter, followed by flavoursome woodland mushroom gnocchi with a rocket and parmesan salad; and to finish delicious Chocolate tart.

The Conservatory Restaurant’s a la carte menu uses locally sourced ingredients that inspire every dish available, which makes this option perfect for both lunch and dinner. Whether it’s a family occasion or a business meeting, the light and airy atmosphere in the restaurant makes it refreshingly informal for all. The menu includes home comforts such as haggis, neeps and tatties as well as a grill selection of 28-day matured Strathspey beef. Enjoy a starter of Shetland hand dived scallops with black pudding and celeriac puree with twice-cooked glazed pork belly accompanied by sweet potato presse, wilted caraway spring onions and cider jus for main course; tempting desserts include rhubarb parfait served with rhubarb syrup, pink champagne sorbet and ginger biscuit crumble.

Set in four acres of landscaped grounds just a mile from the centre of Inverness, the four-star Kingsmills Hotel and Spa is perfect for both business and leisure breaks.

As a privately owned mansion house hotel with 134 rooms – many with private balconies and patios or overlooking the neighbouring golf course – the award-winning hotel effortlessly combines its extensive history, traditional main house with the contemporary-designed Kingsclub to create an unforgettable experience for guests.

In addition to the new event space, the hotel has also created an additional 38 rooms that will also be available early in 2014. The spacious and luxurious rooms provide guests with super king-sized beds, sumptuous duvets and stylish textiles, as well as a separate bath and walk-in shower.

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