Stuart Blake named Inver Lodge Hotel head chef

The Glasgow-born chef brings more than 20 years of international experience, and has trained under both Gordon Ramsay and Marco Pierre White.

His culinary focus is on ‘simple fare with complex flavours’ with a style that combines elements of British and classical French cuisine.

“We are delighted to have Stuart leading our kitchen team; offering hearty, wholesome dining in the Highlands of Scotland,” says the hotel’s general manager, Janet Boyd.

Having been owned by the Vestey family for generations, Inver Lodge Hotel previously operated under the management of Inverlochy Castle Management International (ICMI) and in 2010 became home to the one of the first Chez Roux restaurants; the brasserie concept created by French chef and restaurateur Albert Roux.

Last year, however, the hotel relaunched as a fully independent property, replacing Chez Roux with a more informal offering.

The Inver Lodge Hotel restaurant serves a selection of meat and fish sourced from the Vestey’s private estates. Dishes include lamb rump with sautéed potatoes and seasonal vegetables; and pan-fried grey mullet fillet with sauce vierge, courgette tagliatelle, and langoustine tail