Experience Chez Roux

A dining experience to savour

The first chef in the UK to be awarded three Michelin Stars, Albert Roux, OBE and Legion d'Honneur, has amassed an empire since appearing on the culinary scene in the 1960’s. Since then he has held and maintained an untarnished reputation for his growing consultancy of Chez Roux restaurants. Six of his restaurants are located within Luxury Scotland hotels, where guests delight in award-winning food and first-class accommodation.

Crossbasket Castle
Dining at Albert & Michel Roux Jr Restaurant at Crossbasket Castle, either in the opulent Baillie Room, the main dining room, or in one of the intimate spots throughout the hotel, is true to the indulgent quality of an Albert Roux meal. Overseen by an award-winning executive chef and his culinary team, Fine French fare is featured throughout the menu, with Roux’s own ‘Classic Lemon Tart with Crème Fraiche Sorbet’ on offer for dessert.

One of the most impressive features of Chez Roux restaurant at Cromlix is the extensive open kitchen providing diners with a ringside view of the chefs at work. Leading the culinary brigade is award-winning head chef Darin Campbell, who oversees the superb three-course lunch and dinner, served seven days a week. We recommend the Chez Roux Balvenie Whisky Cured Smoked Salmon and perhaps the Loch Etive Sea trout or the 35-day dry aged steak.

Inverlochy Castle
Albert and Michel Roux Jr at Inverlochy Castle is a restaurant praised for having a culinary experience to savour. With AA 3 Red Rosettes, the table d'hôte and tasting menus feature British cuisine with French influences. Dishes showcase fare from Scotland’s renowned natural larder, like tender Seared Isle of Mull Scallops, in combination with the signature Roux-style creative items like Wild Mushroom “Pain Perdu”.

Chez Roux Restaurant at Greywalls in Gullane in East Lothian is spread across a total of four rooms, so guests can choose to have Petits Fours in the Sunroom followed by the main meal in the dining room and then dessert in the Whisky Room. The all-day menu is delicious, never fussy, which diners can take on the terrace overlooking the gardens. Dinner is a more formal affair, beginning with a half hour of drinks and canapes and ending with an exquisite selection of desserts.

At Rocpool Reserve Hotel there are several options for diners to choose from. There is a RouXpress menu consisting of four small courses, served for lunch in the restaurant and throughout the day, until 6pm, in the R bar. The main à la carte menu incorporates local Scottish produce wherever possible and is available in the restaurant for both lunch and dinner. There is also a set three course menu to choose from. Regardless of which option the diner chooses, the menu has a bounty of scrumptious items to satisfy any appetite.

"I want to recreate the kind of restaurant I remember from my home town, offering good and honest country cooking. The kind of place you can go to eat without ringing the bank for permission... Chez Roux will offer Scottish ingredients with a French twist."
Albert Roux

First published 05 July 2019. Information correct at time of going to press.

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