Cringletie’s Chef embraces the Seasons

By | Sep 27, 2010

Chef Craig Gibb - Cringletie HotelLast week I was lucky enough to meet up with Craig Gibb, executive chef at Cringletie. I say lucky because it was so refreshing to meet a young chef so enthusiastic about his food and in particular the seasonal produce available at his restaurant in the Scottish Borders.

Chef Craig has been in charge of the kitchens at Cringletie for three years during which time the restaurant has gained a strong following of diners keen to savour Craig’s dishes – some innovative and some classic.

One of the first Scottish chefs to elevate the less popular meat cuts to the fine dining table, Craig’s medley of Peelham Farm pork belly, loin and cheek are established favourites on Cringletie Hotels menus. Another classic is Craig’s Turbot with salsify and seasonal vegetables.

Located in a 20 acre parkland setting Cringletie has the benefits of an impressive kitchen garden. Home grown beetroot, goats cheese and local organic pears is another firm favourite with diners. Autumn girolles, salsify, grouse and pheasant will also be featured on the Cringletie Autumn menu. With such a passion for local produce it’s not surprising that Craig has been named as the Scottish Borders Ambassador for Lamb in association with Scottish Quality Meat Association.

Cringletie Hotel’s tasting menu at £65 per person is a homage to local produce from Scotland’s border region and definitely the perfect way to sample Craig’s skills. Owner Jacob van Houdt is offering an Autumn Tasting package for two including the tasting menu and a full Scottish breakfast plus overnight accommodation foe £295. Mention Taste of Scotland when booking and you will receive a complimentary glass of bubbly or wine in your room on arrival.

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