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Albert Roux reveals menu details for Andy Murray's Cromlix House

14 March 2014 by
Albert Roux reveals menu details for Andy Murray's Cromlix House

Legendary chef Albert Roux has revealed more details of his planned menus for new luxury Scotland hotel, Cromlix House.

The 15-room hotel, near Dunblane, is owned by Wimbledon champion and local boy Andy Murray, and is currently undergoing extensive refurbishment following its purchase in February. It started taking bookings in July and is expected to re-open in spring this year.

It has now been revealed that there will be a choice of five menus developed by Roux himself, including private dining, à la carte, a daily set menu, a lounge menu and afternoon tea.

Dishes will use as much local produce as possible, and include classics such as the twice baked cheese soufflé in cream, a fillet of beef, and a warm chocolate tart with hazelnut ice cream.

There will also be a selection of private dining menus, available from £25 to £80 per person, plus daily set lunch and dinner menus at £26.50.

It was announced in October that the restaurant will be headed up by executive chef Darin Campbell, who previously worked at One Devonshire Gardens at the Hotel du Vin in Glasgow, and was head chef at the two-Michelin starred, AA-Rosette Restaurant Andrew Fairlie at Gleneagles.

Chef Roux held a series of tasting events open to locals to help decide what would feature in the new restaurant. He said that the feedback had been excellent and had helped him develop the menus further.

He added: "I am extremely excited about opening my newest Chez Roux restaurant and strongly believe that this will be one of the best restaurants in Scotland."

Cromlix House is managed by Inverlochy Castle Management International (ICMI), and includes a gate lodge, a chapel, reception hall, two drawing rooms, a conservatory, a library and meeting rooms.

Andy Murray is confirmed as the new owner of Cromlix House hotel, near Dunblane >>

Wimbledon champion Andy Murray's hotel opens for bookings >>

Darin Campbell joins Hotel du Vin as executive chef >>

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