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Charlie Lockley – Head Chef – Boath House Hotel, Auldearn, nr Nairn

The fine dining restaurant at Boath House has been voted one of Scotland top 10 best restaurants. Charlie Lockley, Head Chef at Boath House has taken the restaurant from 2AA to 4AA rosette status in his 10 years of working at the country house hotel by using his skills to create exemplary well thought out dishes.

Charlie and Boath House owners Wendy and Don Matheson pride themselves on their associations and involvement in slow food and organic cooking. Charlie was one of only a small number of UK chefs invited to Terra Madre, Italy in September 2006 by the Slow Food Association as the Highlands Convivium representative. The hotel’s kitchen gardens provide much of the organic fruit, herbs and vegetables for the restaurant and the honey comes from their own bee hives. Local suppliers provide high quality seafood (caught and delivered daily by West Coast fisherman), as well as meat and cheeses sourced from a nearby organic dairy.

Charlie’s has a unique style and approach. His passion, dedication and confidence are evident in his dishes. He has introduced Wild foods into his highly imaginative and beautifully presented dishes using traditionally foraged ingredients such as wild mushrooms and herbs to name a few from Nature’s larder.

A passion for food has been the driving force at Boath House. Use of the best of local produce in season, and of organic produce where possible on his daily changing menus has helped Head Chef Charlie Lockley to achieve four rosettes – an award held by only two other restaurants in Scotland and only a handful in Britain.

Charlie was also one of the first to pioneer 10 years ago the use of organic micro-herbs and vegetables grown in trays and introduced to the kitchen for absolute freshness and maximum flavour. The reintroduction of many traditional but vanishing varieties of fruit, vegetable and herbs into the walled garden has also helped consolidate the kitchen’s reputation for innovative and unusual combinations and flavours.

Since its opening in the 1990’s Boath House has also worked closely with food and local children. This ranges from gardening projects, through hands on cooking to an annual dinner each November for the senior year of the local primary school. The organic approach to the garden, the wormery, the beehives and complimentary planting have proved to be endlessly fascinating for children of all ages.

He takes pride in imparting his techniques and knowledge to others and is enthusiastic about taking part in cookery demonstrations. As a father of two young boys aged 4 and 6 years, Charlie enjoys holding a children’s educational cookery workshop each year, which is a real hands on day where he demonstrates to the children how to make bread and pasta as well as carrying out tastings and showing them to the hotel’s kitchen garden to see the produce and get involved in the growing process of fruit and vegetables. A Masterchef of Great Britain since 1999, Charlie was short listed for Scottish Hotel Chef of the Year 2007 and won Scottish Hotel Chef of the year 2004. He was also recently invited and accepted an invitation from the Spanish Consulate in Madrid to visit and cook for the Ambassador.
Five course dinner menu

Parsley Root Soup, Black Pepper Oil
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Confit of Salmon, Beetroot Jelly, Quails Egg
Red Deer, Spelt, Bacon, Shallots & Parsnips
Or
Halibut, Wholemeal Linguini, Nut Salad, Snails
Strathdon Blue, Aiket & Tomme Cheeses
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Vanilla Rice Pudding, Pumpkin Yoghurt & Orange Sorbet
Or
Chocolate & Cocoa Nib Cake, Spiced Ice Cream

Tea, Coffee & Petit Fours

The breakfast menu is also extensive and like the dinner menu provides a range of homemade items freshly prepared by the kitchen.
Breakfast
Freshly Squeezed Orange Juice
Vegetable Juice
Fruit Smoothie
Homemade Herb Muesli Pistachio Bananas & Yoghurt
Golspie Organic Porridge with Seasonal Berries
Uig Lodge Smoked Salmon & Scrambled Eggs
Smoked Mackerel, Duck Eggs, Crumpet & Watercress
Truffled Scrambled Eggs on Toasted Homebaked Bread
Full Scottish Breakfast
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The hotel makes their own bread, conserves and herbal teas Mint, Mint and Basil Camomile, Lemon and Ginger, Cinnamon and Orange, Roast Barley and Honey Sage, Lemon Balm and Thyme.

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We are an agency run by professional chefs, Scott Ratcliffe –( Master Chef of Great Britain) and Richard Griffiths. We both have over 30 years working in Rosette and Michelin Stared kitchens who are still working in the trade.
Some of our clients include:

Tom Aikens
Andrew Fairlie
Richard Corrigan
Raymond Blanc
Daniel Clifford
Claude Bosi
Martin Wishart
John Burton Race
Jean Christophe Novelli

T: 01209 715829 F: 01209 715829 Mob:07723098293 07723098294
E-mail: info@sr-recruitment.co.uk Website www.sr-recruitment.co.uk
Member of The Master Chefs of Great Britain

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Tony's passion for good food and developing his culinary skills were not fully appreciated by the Yorkshire water board where he would reluctantly swapped his pots and pans for his pneumatic drill. An unfortunate accident precipitated him into the position of trying his hand at 'blending' his hobby into a very satisfying profession. Borthwick pursued his dream, moving to London and gaining a wealth of experience working for a number of restaurants. Years later Tony moved from London to Glasgow in 1990 and then to Castle Douglas in 1996. In 1998 Tony Borthwick opened his own restaurant The Plumed Horse in the sleepy village of Crossmicheal, three miles north of Castle Douglas. By 2001 Tony was awarded a Michelin Star, earning himself an invaluable reputation. Despite stiff competition from Scotland’s most famous restaurants, 2002 saw Borthwick crowned Scottish Newcomer of the Year in the Good Food Guide and by 2005, the title of Scottish Chef of the Year. In 2006 Borthwick and The Plumed Horse relocated to Leith, Edinburgh where Tony has embraced the challenge of having to give up his Michelin Star and start all over again in Scotland’s capital city.

The Plumed Horse, 50- 54 Henderson St, Leith, Edinburgh, EH6 6DE, Tel: 0131 554 5556

The warm and contemporary restaurant in Edinburgh’s culinary heartland, Leith is famous for its Scottish cuisine. Borthwick’s passion for culinary excellence is evident in all areas of his menu. Tony’s high standards ensure he personally sources all produce for the restaurant and maintains a varied and high quality, yet very reasonably priced international wine cellar of over 200 wines

The Plumed Horse restaurant has received the following accolades

o Michelin Star From 2001
o Awarded Scottish Newcomer of the Year Good Food Guide 2002
o Scottish ‘Chef of the Year’ in Scottish Chef Awards 2005


Tony’s accomplished kitchen team comprises of 3 chefs, including himself, and 4 front of house staff, headed up by restaurant manager Ian.
Tony joined The Edinburgh Evening News in 2007 and writes a monthly food recipe column.
Tony Borthwick has successfully worked as a chef in Scotland for 17 years, with his enthusiasm for food quickly establishing a loyal and varied clientele. In the coming year, Tony aims to consolidate his previous restaurant’s excellent reputation and build on his ever growing reputation in the culinary heartland of Leith.