It is a world away from his famous La Gavroche restau-rant in London but top chef Albert Roux is convinced his new Scottish eaterie will prove just as popular.
He is set to open a new restaurant in one in a most remote corners of Scotland, Assynt in Sutherland, and then follow it with another in the prestigious Greywalls Hotel East Lothian hotel.
Roux – who has trained renowned chefs such as Gordon Ramsay, Marco Pierre White and Brian Maule of Glasgow’s Chardon d’Or – is expanding his Scottish empire following the success of his venue in Inverness, which opened in April last year.
The Frenchman will open his north-west Highland outpost at the Inver Lodge Hotel above Lochinver.
The hotel is owned by Robin Vestey whose family first bought large tracts of Assynt 75 years ago. It will reopen in April after a six-month refurbishment.
Since the hotel’s closure in October, a seven-strong team of specialists, including international interior designer Kathleen Fraser, have been charged with making it into a prestigious retreat for visitors interested in fishing, walking or relaxing amid stunning scenery.
The restaurant will be transformed into a Chez Roux, following the success of the concept at Rocpool Reserve in Inverness.
Mr Roux, a keen angler said: “I have chosen Inver Lodge Hotel as the location for my latest Chez Roux restaurant as it is one of the most peaceful places in northern Scotland.
“Chez Roux is committed to using locally sourced Scottish produce and Inver Lodge Hotel has daily access to the freshest fish and finest ingredients. Our menu will focus on traditional French homemade cooking using the best Scottish ingredients that are available in Lochinver.”
Mr Vestey, who is funding the venture, said: “My family has a long history here in Lochinver and we are committed to the economic prosperity of the area.
“Inver Lodge Hotel’s refurbishment, along with the opening of Chez Roux, will put Inver Lodge on the map as a premier hotel in north-west Scotland.
“We are hoping that the transformation of the hotel and its restaurant will prove a hit – attracting tourists to Sutherland while offering local clientele a restaurant that they, too, can enjoy.”
Achmelvich crofter Bill Ritchie said: “Albert Roux will be very welcome in Assynt, and I am sure he will welcome the chance to visit such a beautiful place.”
Then, on May 1, another Chez Roux will open at Greywalls Hotel on the edge of Muirfield championship golf course, to the east of Edinburgh. It was designed by renowned Edwardian architect Sir Edwin Lutyens as a “dignified holiday home” and was built in 1901.
With 10 golf courses within five miles Greywalls Hotel, is a favourite with golfers, who have the added bonus of staying in a room once occupied by one of the sport’s heroes. Nick Faldo is just one of several Open championship winners who have stayed at Greywalls while playing at Muirfield.
He returned to the hotel after his 1992 victory and was piped in minutes after his victory speech on TV.
It is owned by the Inverlochy Castle International Management, who also have the famous Inverlochy Castle hotel near Fort William.
The group also bought Rocpool Reserve in Inverness seven months before Albert Roux announced he was to locate his first Scottish restaurant there.
Albert Roux - a CV
- 1935 Born in Saone-et-Loire region of France.
- 1949 Begins work as an apprentice patissier.
- 1953 Comes to Britain to work as a commis de cuisine in kitchen of Lady Nancy Astor’s country house of Cliveden.
- 1967 He and his younger brother Michel open Le Gavroche restaurant in London, the first in the UK to be awarded three Michelin stars.
- 1972 Opens the Waterside Inn in the Berkshire village of Bray.
- 1985 Waterside wins its third Michelin star.
- 2002 He and his brother awarded OBE.
- 2003 In poll of UK chefs carried out by Caterer and Hotelkeeper, Roux brothers voted most influential chefs in the country.
- 2009 Opens Chex Roux in Rocpool Reserve in Inverness.
