A popular choice among guests of the Rothesay Rooms in recent weeks has been fillet of beef with braised beef cheek, which just pips the halibut into first place among our selection of main courses.
“We use a prime cut of beef and add a classic garnish with hispi cabbage, peppercorn sauce and carrot purée,” explains executive chef Ross Cochrane.
“We pride ourselves in using relatable ingredients to produce dishes that our guests wouldn’t necessarily be able to cook at home.
Our guests want to sample something special when they visit us, and this dish has certainly been met with great approval.”
To book your table or enquire about private dining for a group in our Royal Waiting Room, visit tinyurl.com/RRbookings
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The reopening of Rothesay Rooms earlier this month meant a welcome return to the kitchen in Ballater’s Old Royal Station of talented chefs desperate to practise their craft one again.
Executive chef Ross Cochrane, together with fellow north-east chef Joe Gordon, has embraced the opportunity to get back to doing what he does best.
“Everybody is just delighted to be back,” says Ross. “We've kept the menu manageable until we can build a full team in the kitchen, with three starters, three mains and three desserts the choice.
“The feedback on all the dishes has been fantastic from the guests, and they have been delighted we are back open, with our regulars particularly delighted to have the chance to dine with us again.
“Everything that is cooked is done exactly how I want it to be done. I try to make as much time as possible to get out of the kitchen, speak to people on the floor, and hear the feedback first-hand. We’re hearing consistently that our guests enjoy the combination of flavours we aim to achieve, which really is the best thing about my job and the ultimate reward for Joe’s and my efforts in the kitchen.”
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The Prince’s Foundation is proud that the executive chef at its Rothesay Rooms restaurant in Ballater, the multi-award-winning Ross Cochrane, remains in the running for the title of National Chef of the Year after reaching the semi-final stage.
The competition is in its 50th year and previous winners include Gordon Ramsay and Simon Hulstone.
Ross is now tasked with creating a video presentation of an amuse bouche-style dish to reflect his favourite cooking style or cuisine. The best ten entries will result in finalists competing at a cook-off at Le Cordon Bleu in London next month to compete for the top prize.
The winner will not only receive the most prestigious chef title in the UK but also receive prizes of cooking equipment, culinary experiences, and trips of a lifetime.
“I’m very happy to have progressed this far in the competition,” said Ross, “and now I’m excited to hear later this week who will be the ten finalists.”
Ross followed a brief to produce a three-course meal that earned him a semi-final place. He will find out on Friday if he will make the final with his latest culinary creation.
📸 Pictured is Ross and his semi-final amuse bouche creation of Short Rib Raviolo — Celeriac — Truffle — Beef Jus.
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It's the big day! We are very much looking forward to welcoming customers back this evening as we reopen the doors to beautifully-prepared food made from locally-sourced, sustainable ingredients.
Customers can expect a wide range of choices from our exclusive menu of three starters, three main courses, and three desserts.
Dishes are subject to change but may include the starters Velouté of the Day, Gin Cured Salmon, and Confit Duck Leg Terrine, main courses of Fillet of Beef, Roast Halibut, and Chanterelle and Young Leek Risotto, and desserts such as Set Custard Panna Cotta, Sticky Toffee Pudding, and Milk Chocolate Tart.
To book your table, visit rothesay-rooms.co.uk
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