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Matthew Martins joins Four Seasons hotel in St Fillans as head chef

24 November 2009 by
Matthew Martins joins Four Seasons hotel in St Fillans as head chef

The Four Seasons Hotel in St Fillans, Perthshire, has recruited Matthew Martins as head chef. Martins will be responsible for the menus in the fine-dining, two-AA-rosette Meall Reamhar restaurant, as well as the informal Tarken restaurant.

Prior to moving to Scotland, Martins worked in Norfolk at the Norfolk Mead Hotel in Coltishall, and the White Horse and Morston Hall, under Galton Blackiston, both in Blakeney.

Martins, who won the UK Seafood competition in 2004, plans to build on the hotel's reputation, serving creative dishes using the best in local and seasonal produce.

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