ANDY Murray's single-mindedness saw him become Britain's first male winner in 77 years of the top prize in tennis, the Wimbledon singles title.

Now the Scottish world No 3 is showing the same determination with his new hotel venture.

The Dunblane star has fired an ace straight into Glasgow's culinary world by hiring Darin Campbell, currently executive head chef at the luxury Hotel du Vin at One Devonshire Gardens in the city's west end, to run the kitchen at his new country house hotel.

Murray, 26, recently bought Cromlix House in Perthshire for £1.8 million.

Mr Campbell is due to start work there in January and will create a mid-priced menu for the hotel's Chez Roux restaurant, working with a team headed by the renowned chef Albert Roux .

Mr Campbell said: "I am very excited to be stepping up my culinary career at Cromlix House, and working with its extremely talented management team in a state-of-the-art kitchen where diners can watch us working.

"One Devonshire Gardens has been pretty frustrating because of the limited space and the tight budget. At Cromlix House the focus will be firmly on food and service."

The 40-year-old farmer's son from Largs, North Ayrshire, was head chef at Ballachulish House in Lochaber when it gained a Michelin star in 2008.

He was also head chef at the two-Michelin star Restaurant Andrew Fairlie at Gleneagles, and at Gordon Ramsay's Petrus in London.

When he joined One Devonshire Gardens he was tipped by Mr Fairlie to be the next chef to win Glasgow a long-awaited Michelin star.

His cooking is based on classical French techniques and his menu at Hotel du Vin includes such dishes as home-smoked Perthshire pigeon with foie gras, fig and damson, smoked salmon with crab and avocado, and Mallaig halibut with samphire, clams and calamari.

Although a star has so far evaded him, his departure from the Glasgow fine-dining scene will dismay those lamenting how the city has not had a Michelin-starred restaurant since 2003, when Gordon Ramsay closed Amaryllis, also at One Devonshire Gardens.

Paul Tamburrini, another of the hotel's talented head chefs, left in 2011 to take over The Honours, Martin Wishart's Edinburgh brasserie.

Mr Fairlie, who was head chef at One Devonshire Gardens when it gained a Michelin star in 1996, employed a young Campbell as a commis chef 17 years ago.

He said: "Going to Cromlix House is a brilliant move for Darin, as Albert Roux will give him more freedom to develop his talent.

"Darin is a brilliant cook and a great people-person who will get the most out of his team. I can't see how he can fail."

Cromlix House, which is currently being refurbished and is due to reopen in April next year, is managed on behalf of Murray by Inverlochy Castle Management International, which also manages eight other independent properties around Scotland, including Greywalls in Gullane and the Atholl in Edinburgh.

It uses a team of industry figures including Mr Roux, owner of London's Le Gavroche, the first UK eatery to gain three stars.

Mr Roux said: "Darin has impeccable credentials and comes to us very highly recommended. The menu will reflect the executive head chef. I will work closely with him, but I will not write the menu. We hope the majority of our kitchen staff will be Scottish."