New Head Chef for the Roxburghe Hotel.
The Roxburghe Hotel near Kelso has appointed Neville Merrin as its new head chef.
Joining the Hotel from well known boutique country house hotel, the Feversham Arms in Helmsley, Neville was sous chef in a team that won a 3rd rosette in the AA Awards.
Food at the Roxburghe Hotel is always something special and the hotel, with its adjacent championship golf course and sporting pursuits on the Estate, is already a top destination for foodies. Neville is set to take the food at the Roxburghe to the next level. Using locally produced game, beef, lamb and other foods and herbs from the Estate and the Borders, Neville Merrin will bring additional expertise and flavour to dining at the Roxburghe.
Speaking about Neville's appointment, general manager, Duncan Evans, is quoted as saying: "We are very excited about Neville joining the team at the Roxburghe. His approach and style is about using only the finest ingredients and bringing out natural flavours and tastes – this will really raise the stakes in our dining experience."
Explaining why he was quick to grasp the opportunity at Roxburghe Hotel, Neville commented: "The challenge of bringing my cooking style and love of local fresh produce to the Roxburghe Hotel was irresistible. I want the food at the Roxburghe to complement and highlight local seasonality wherever possible, which will become a central part of the overall hotel experience. I fell in the love with the Hotel's location, the gorgeous dining room that overlooks the lawns and the friendly and professional team that work here. For me, it is the perfect package."
As well as the wonderful local produce the Roxburghe Hotel has a unique wine list comprising some of The Duke of Roxburghe's own wine collection. Combine this with the skills of Chef Neville Merrin and the regal setting of the hotel ... and you have truly unique dining experience in the Scottish Borders.