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Jason is an enigmatic character who enjoys sharing his love of cooking. He began his career in HM Forces and after four years left to pursue his career as a chef. During his career he has worked in Europe and the UK at establishments including Descent International in the French Alps as well as Mont Sant in Spain, in England at Washbourne Court, Hartwell House, Stapleford Park, Pendley Manor and in Scotland at Ballathie House and Stobo Castle. Jason’s style of cookery is Scottish contemporary with heavy influence on using only the finest Scottish produce and organic where possible. He is the chef patron of Knock Castle a luxury 30 bedroom hotel and spa in the Perthshire town of Crieff

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Flourish Recruitment Ltd specialises in recruiting staff in the catering & hospitality industry on both a permanent & temporary basis both Nationwide & Internationally

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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
˜
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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Daniel Blencowe was born in Adelaide, long famed as the food and wine capital of Australia. Growing up he was surrounded by family and great food. Dan says that Adelaide is a coastal city with fantastic seafood and is flanked by fertile rolling hills, vineyards and olive groves .By his early teens he had evolved a deep love for food and a growing respect for local produce and in 1994 was given the opportunity to work in a family friends restaurant Rococo.

Rococo was located in the Adelaide’s city centre next to the bustling central food markets where shopping trips at 7am would inspire the daily menu. It was here Daniel first learnt the importance of creativity and thinking on his feet. Subsequent jobs ranged from busy cafes, hotels, convention centres, concert halls, small restaurants and catering firms. In 2000, Daniel decided it was time for something different and headed (via South-East Asia) for Glasgow.

He landing a job in Stravaigin restaurant and felt instantly at home. Stravaigin’s ethos of using local produce to create original dishes influenced from around the world was appealing and here he was able to use the best of Scottish food and express his own style of cooking. He became head chef at Stravaigin 2, Stavaigin’s sister restaurant for two years. Then moved to Stravaigin, where as head Chef he has seen the food turnover double in size, won numerous accolades. The best haggis in Scotland accolade is especially prized particularly for an Australian. His partner Amy is second chef in Stravaigin 2.

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This niche website was designed by people from the hospitality industry, for the industry and aims to offer something useful and accessible to all players within the South African Hospitality sector.

Whilst we are predominantly a job board, we also offer E-ssential hospitality information in order to try to raise the standards within the industry, especially ahead of 2010 FIFA World Cup in South Africa.
Free training materials and downloadable job descriptions for all job categories are available online. The Chef’s section includes the latest articles and videos on HACCP, kitchen safety, menu planning, kitchen standards & profitability and food costings for chefs.
Watch Celebrity Chefs cooking gourmet meals and and find out about the latest carbon neutral kitchen trends. And in our Blog, Sarah Donnelly shares some weird and wacky recipes, interviews and experiences in South African kitchens and bars.

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Ian Brown has been head chef at The Ubiquitous Chip in Glasgow for over 20 years. The Chip it has consistently been mentioned in the Which Good Food Guide as well as winning a host of culinary accolades. The philosophy behind The Chip which has been established for over 30 years is to use the best of Scottish produce and create interesting and appetizing dishes and that’s what makes it a culinary institution. The Chip’s uniqueness and creativity has led the pack and its continued popularity is a testament to its keeping its finger on the pulse of what diners want. Delia Smith used the restaurant’s recipe for Caledonian ice cream on her cookery show and in her books and has described it as ‘the most delicious ice-cream I have ever tasted’. The Chip is also the only restaurant in Scotland to make its own ‘award winning’ haggis as judged by celebrity chef Nick Nairn

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Ian McNaught is Head Chef at luxury country house hotel, Roman Camp Country House, and is a Masterchef of Great Britain. He was one of the youngest chefs in Scotland to receive 3 AA Rosettes in 1999 and more recently in 2007 he won Scottish Hotel Chef of the Year.



Ian started his career in the culinary world at Glenrothes Technical College and went on to train at other Scottish hotels, including The Peat Inn and Ostlers Close in Fife, before being appointed Head Chef at the luxury country house hotel, Roman Camp, in Callander where he has been head chef for the last 12 years.



He describes his style simply as Modern Scottish Cuisine with a French influence, He takes as much care in his presentation as his cooking, and his innovative combinations reveal an excellent balance of ingredients and consistency throughout all courses. The menus at the restaurant are prepared from locally sourced seasonal ingredients and guests can choose from a la carte, five course tasting or vegetarian menus. Ian also caters for weddings and other large events. He makes the most of the seasonal produce available locally in creative dishes that have made him renowned throughout the region, and Roman Camp is now one of the best restaurants in Central Scotland.

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Ignacio Campos – Iggs Restaurant, Edinburgh

Located in the Old Town area of Edinburgh, just off the Royal Mile, Iggs Restaurant offers authentic Spanish food in a contemporary and stylish setting. Awarded with an AA Rosette in 2008 and listed in many recommendation guides, the restaurant has become the Capital’s favourite for traditional Spanish cuisine. Iggy also established the tapas bar, Barioja, next door in 2001 which offers traditional tapas in a more informal setting.

Fronted by Spaniard Ignacio ‘Iggy’ Campos, it fuses fresh, seasonal Scottish produce locally available with Mediterranean influences from the team of Spanish cooks who man it’s kitchens. The food consists of simple, well constructed dishes spiced up with ingredients sourced from Spain. The result is Scottish fare with a contemporary Spanish edge, crafted to satisfy and inspire.

Hailing from Aragon, owner and chef Iggy Campos arrived in Scotland, via Dundee, to open his first restaurant Don Quixote. It was Scotland’s second Spanish restaurant, and the success of the venture took Campos to such top kitchens as Gleneagles Hotel, Auchterarder House and the Roxburgh Hotel, Edinburgh. Recognising a niche market for traditional, European cuisine Iggy is now the proud owner of Iggs – the second oldest restaurant in Edinburgh to be under single ownership.

Alongside the food, the award winning wine list at Igg’s contains a number of wines from different Spanish regions. It is hand selected by owner Iggy himself. Aware that Spanish wine may not enjoy the reputation that Italian and French wine does, Iggy puts a great deal of energy into perfecting his wine list and campaigning for quality Spanish wines. He visits every vineyard he sources from and nurtures close relationships with every top Spanish wine maker. The result is an award winning list of quality wines which perfectly compliment the delicious food.

Iggs Restaurant serves traditional, formal cuisine with both Scottish and Spanish influences whilst next door the stylish Barioja, opened in 2001, offers traditional Tapas in a more informal setting.

Restaurant Awards, Accolades and Memberships
- Awarded 1 AA Rosettes (2008)
- Awarded the AA Notable Wine List (2005 – 2007)
- Edinburgh Restaurateurs Association Member
- Taste of Scotland Member
- The List Eating and Drinking Guide 2007


Sample a La Carte Menu

Primeros / Starters
Seleccion de Tapitas - Selection of Tapas
Crema de Marisco - Seafood Chowder
Fiambres - Meats
Vieiras - Scallops
Arroz - Rice
Foie Gras

Pastel de Gamba - Prawncake
Mousse de Lubina - Sea Bass Mousse

Segundos / Main Courses
Pargo - Red Snapper
Atun - Tuna
Pancetta y Lomo - Pork Belly and Loin
Estofado de Repollo - Cabbage Bomb
Zarzuela - Fish Stew
Solomillo - Fillet
Rape - Monkfish

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Matt Dobson is Head Chef at EatScotland Gold award winning property Castleton House Hotel in Angus. Before this role he was Head Chef at the group’s sister property Raemoir House Hotel on Royal Deeside.

From an early age he knew being a chef was the only career for him. Originally from Doncaster, Matt’s love of Scotland and the Fife and Angus region of the country developed when he visited St Andrews in his early teens to see his brother who was studying in the university town. Matt returned home and went to catering college and moved back to Scotland full time once he had completed his course. His first role was as a commis chef under Glasgow born chef Michael Lynch at Russacks, St Andrews. Matt counts Matt as being his main inspiration in progressing his career in as a chef and he learnt a lot in his 18 months in the role. Matt says ‘to me when I started as a chef, coming from a mining town in the north of England, his standard of food blew my mind and made me realise there was more to food and how it could be presented and the seafood we used from Fife was especially impressive I had never seen anything like it’.

Matt has worked at selection of luxury highly acclaimed properties across Scotland including Roxburghe hotel and spa at Kelso in the Scottish Borders, five star Rufflets hotel, St Andrews and Aberdeen gastropub The Cock and Bull where he took up his first head chef role. His philosophy is to not overcomplicate the food he serves but instead to use good honest top end local produce and bring out natural flavours to complement to dishes

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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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Orange is located at Geirsgata 9 in the Reykjavík 101 area, by the harbour. The picturesque surroundings of the harbour gives Orange the element of surprise as well as it sits like an illusion amongst its surroundings. Set in an old historic building by the harbour Orange impresses you with it’s modern and theatrical atmosphere.

The Orange restaurant concept is to implement fun into fine dining. With LED lighting, Marmorino Walls and gold fishes in half bowls you’re set in a theatrical and sophisticated atmosphere at the same time. The dining room, bar and other areas in Orange are full of surprises.
Like the restaurant the menu has its surprises. Orange Restaurant invites guests to experience food & drinks in a new way. The chefs at Orange Lab. Experiment with liquid nitrogen, helium and other elements to make your experience of food new and exciting. The idea is to combine fun with fine dining.

Executive Chef Þórarinn Eggertsson a member of the Icelandic culinary team, winner of the Icelandic Culinary Championship 2005 and 2nd in the Nordic Championship in 2006 welcomes his guests with flying starters. For many years Þórarinn Eggertsson has been known in the Reykjavík Culinary culture as one of the best.

The Orange Lab. That’s the name of the kitchen serves Icelandic / French cuisine gone a bit mad with the Let’s Go Crazy menu in front. The Go Crazy menu is a 4 -5 course menu where the chef serves you only the best to offer each day. With fresh ideas as well as the best ingredients available from all over the world Executive Chef Þórarinn offers a variety of beautiful, creative and futuristic courses that satisfy all your senses.

The Cocktail Bar “Orange Lounge 101” is already known for its crazy and tasty cocktails let a lone the beautiful atmosphere with a Studio 54 feel to it. The bartenders at Orange make use of Devils Ice machines and sell you alcohol infused slushies. A cotton candy infused Champagne glass, a Crazy Mojito or your favorite Sake-tini, you choose.

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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.