Good Food
Foreword
Inverness, the Capital of the Highlands was a small town I first visited with my family many years ago to indulge in a favourite pastime of mine, fishing. That small town has now been Europe’s fastest growing city for the last several years and I am delighted and excited to have opened my first Scottish restaurant, Chez Roux, here.
My relationship with Rocpool Reserve started about 5 years ago with their sister hotel, the award winning 5 star Inverlochy Castle Hotel by Fort William in the west coast of Scotland. Inverlochy’s kitchen has had a Michelin Star for numerous years and I was delighted to work along with their chefs in creating and hosting ‘Gourmet Weekends’.
In March 2008, Inverlochy decided to purchase a boutique hotel in Inverness, 64 miles North of Inverlochy. I was invited up to have a look and quite honestly I had never seen anything like this outside London and was therefore keen to develop my relationship with Inverlochy to Rocpool Reserve, and the result is Chez Roux.
Concentrating on the kind of food I grew up with and loved combined with quality local produce, we created a menu with a classic French country feel to it. Basically letting the ingredients themselves do the talking with the emphasis being on the produce used and value for money. I have introduced some classic dishes from Le Gavroche like my Gruyere Cheese Soufflé and Pike Quenelle, which prove to be a favourite time and time again.
Inverlochy has been in the Stevensons Guide for the last 14 years and it was a natural choice for Rocpool Reserve and Chez Roux to choose when deciding on what guides to publish in. We look forward to welcoming you to my first Scottish restaurant.
Albert Roux
Rocpool Reserve, Inverness, IV2 4AG
Tel: 01463 240089 info@rocpool.com www.rocpool.com
Your shortlist is empty
