A RENOWNED chef is returning to the kitchen for the first time since closing his popular restaurant when it lost its coveted Michelin Star.
Tony Borthwick, the former chef-patron of the Michelin-starred Plumed Horse in Leith, has been appointed executive head chef of Rocca, the flagship 3 AA rosette restaurant of the Macdonald Rusacks hotel in St Andrews.
It is the Yorkshireman’s first full-time post since 2015, when he closed the Plumed Horse after it lost the star in the 2012 Michelin Guide.
In his new role Borthwick will also head up the One Under restaurant and Champagne Bar of the luxury hotel, which overlooks the 18th hole of the famous Old Course.
The self-taught Borthwick describes his cooking as classical and simple using the best local ingredients with the “odd wild card”, and will work with the established team to develop new menus.
He first gained a Michelin Star in 2001 when The Plumed Horse was in Crossmichael, Castle Douglas, retaining it for six years before moving the restaurant to Leith in 2007 and regaining the star in 2009. He was also named Scottish Chef of the Year in 2005.
Prior to becoming a chef, he worked for the Yorkshire Water Authority before deciding to follow his passion for cooking after a serious accident prompted him to change his career.
Menu at Plumed Horse includes twice-baked crab soufflé, foie gras with gingerbread and prunes,
He said: “Macdonald Rusacks Hotel is one of the most iconic in the world and it is a true honour to be appointed as executive chef. This role was just too good an opportunity to miss, and the future plans for the property and fantastic.”
The news follows the announcement that planning permission has been granted for a £7m extension to the hotel, which will include 44 new suites, a rooftop restaurant, bar and terrace.
Kristian Campbell, general manager at Macdonald Rusacks Hotel, said: “Tony Borthwick is an outstanding chef and we are very excited to have him join our team here. We are really looking forward to welcoming our regular guests as well as new ones to experience his fantastic dishes. Tony will be working closely with the teams here and our suppliers to develop new menus and fresh ideas for our restaurants and bar.”
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