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On the menu: Michel Roux wants Scots for Andy Murray's hotel restaurant

CELEBRITY chef Michel Roux Jr has confirmed that he and his father Albert Roux OBE are looking to recruit young Scots chefs and other staff to help them run the hotel bought by Andy Murray near his home town of Dunblane.

OPPORTUNITY: Michel Roux Jr  told City of Glasgow College student Jennifer Hines he would be hiring Scots chefs to work at Andy Murray's Cromlix House Hotel. Picture: Nick Ponty
OPPORTUNITY: Michel Roux Jr told City of Glasgow College student Jennifer Hines he would be hiring Scots chefs to work at Andy Murray's Cromlix House Hotel. Picture: Nick Ponty

The tennis star has taken over Cromlix House Hotel and it will have a fine dining Chez Roux restaurant offering locally-sourced produce when it re-opens after extensive refurbishment next spring.

Speaking to City of Glasgow College HND hospitality management students yesterday, at a lunch featuring his own recipes cooked and served by students, Roux Jr said: "The first thing that springs to mind when we hear the word Scotland is the wonderful fresh produce that is the envy of the world.

"And the second thing is the sheer passion of the Scots.

"Both of these are vitally important in cooking. I am very impressed with the improvements in the quality of cooking and service here in recent years and can say hand on heart that the food industry in Scotland is very healthy.

"I can see the students' classical French training shining out in this food. It's not dressed up in poncy foams or clumsy smears; it's as it should be."

The Masterchef judge and head chef at the two-Michelin-star Le Gavroche in London added: "We're expanding our little empire here with Cromlix House Hotel and it will be staffed by Scots chefs and front of house.

"My father adores Scotland and has recruited several young Scots chefs in his Chez Roux restaurants here. Hopefully some of the students present here today will be part of the McRoux clan."

The City of Glasgow students cooked rabbit terrine cooked in Chablis, stuffed saddle of lamb with spinach and dauphinoise potatoes and a chocolate and pear tart.

Albert Roux was also in Glasgow yesterday to judge the ScotHot 2013 Scottish Chef of the Year competition.

The college's professional cookery course has an enviable reputation, and now has a record waiting list of 242.

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