Ever since I was a kid, born near Southampton, I’ve been fascinated by the catering and hospitality industries. After going into management I worked in grand hotels in places as varied as the Brighton seaside and sunny South Africa. Around 10 years ago I ended up here, looking after corporate hospitality at Stirling Castle. Not bad, in fact when industry colleagues ask what I do, they tend to be quite envious.
Iconic location, and great events. There has been everything from a big dinner celebrating a new Jag as The Scotsman’s car of the year, to an event where the client flew in Natalie Cole to sing for their guests. And we’ve twice provided meals for the Queen – duck for the main course of the banquet in honour of the 200th anniversary of the Argyll and Sutherlanders.
The same rules apply whether we are cooking for royalty, or anyone else, we emphasise the best of Scottish produce. And although I’m in management, I have a personal passion for cooking – from Asian to traditional British dishes. Being here, and working at the castle, has certainly made me appreciate just how superb Scottish food can be. That’s still something people don’t always realise due to the country’s reputation for deep fried everything.
So the other day, when I was asked to recommend ideas for a dinner party, I was delighted to suggest things we might offer corporate guests at the castle. The ideas I came up with were a starter of hot smoked salmon, the fish from the Uists is wonderful, or east coast langoustines – perhaps an organic game terrine, with a home-prepared plum or pear chutney, if you are feeling ambitious. As a main course, rack of lamb, which presents the meat at its best, with dauphinoise potatoes. Alternatively, roast loin of venison with braised red cabbage and a game gravy. Then for pudding, a steamed sponge pudding or, if it’s the right time of year, a glazed tart using succulent Scottish raspberries. They are the kind of Scottish dishes you could be proud to put before any guest.
Richard Gray, general manager, Nairn’s at Stirling Castle