The Roxburghe Hotel in Kelso has appointed Gordon Campbell, formerly of the Collingwood Arms Hotel in Berwick, as its new head chef. He takes over from outgoing chef Neville Merrin, who joined in April last year.
Campbell, who will manage a five-strong team, is expected to help maintain and develop the hotel's menu, which is inspired by local game, lamb, beef, herbs and other produce from the grounds and Borders region.
General manager Duncan Evans said: "We are very excited about Gordon joining the team at the Roxburghe. Bringing a wealth of experience with him, Gordon's approach and style will reinforce the reputation the Roxburghe has for creating the finest dishes using locally sourced ingredients."
Campbell added: "I've heard great things about the Roxburghe Hotel. Working with the friendly and talented team here, I know I will cultivate my love of cooking with local ingredients and certainly expand my knowledge of Borders producers. I'll not be short of menu ideas!"
Set in the Roxburghe Estate grounds, in the Scottish Borders, the hotel shares its surroundings with a championship golf course and also offers guests the chance to get involved in country pursuits. It features paintings from the Duke of Roxburghe's home, while the Duke also helps consult on the restaurant's extensive wine list.