“Surrounded by mountains, coastline, forests, bogs, marshes and woodlands it’s a chefs dream.” Chef Stovold
Ross Stovold previously held the position as head chef atAlimentumin Cambridge. As the current Head Chef at the Isle ofEriska Hotel, he has just earned the restaurant a Michelin star.He also has a range of good quality businesses on his list of achievements, most recentlySat Bainsin Nottingham and theNew Angelin Devon. Ross’ focus is onbringing a training and development ethos to the kitchen.
Part of Ross’ concept is to employ four apprentices in his team alongside a strong top level, leaving him time to train and work with the juniors in an endeavour to grow our own chefs of the future.
Hisfocus at the Isle of Eriska is on using the produce that the west coast of Scotland has to offer. Salad, herbs and mushrooms from their own gardens, jellies and chutneys made from Eriska’s own berries, fish from the local fishermen, meat from the local butcher and game from the surrounding estates.
Describe your culinary philosophy in four words…
Focus on the flavour.
What is your greatest inspiration?
My my son. I want him to be proud of his Dad’s achievements whether he follows in my footsteps or not. I’m proud of my parents for working hard to put proper food on the table and taking us on holidays which were the foundations for my love of cooking.
If you could take a plane ride to any restaurant in the world, just for one meal, where would you go?
I would go back to 1988 to eat at Harvey’s.
What four things would you take to a desert island?
My wife, my son, my dog and a barbeque for the seafood.
- 1 Michelin star | Isle of Eriska
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