|
|
|
|
|
Meet the ChefRitchies Restaurant Menu Ritchies Wine List Stones Bar Menu Stones Bar Snack Menu Stones Bar Child's Menu Stones Bar Wine List Contact Us Photo Album - 09/07/2008 
|
MEET THE CHEF AT RITCHIES RESTAURANT |
|
|
|
Ritchies Restaurant at the Rossborough Hotel has a menu to tantalize your taste buds.
The man behind the scenes, cooking all manner of fresh fayre, from Spiced Pickled Pear and a Dunsyre Blue Cheese to Crispy Aubergine Tapenade and Tomato Tower, is head chef Richard Baird. At 36, Richard already has 20 years experience under his hat, having worked his way through the ranks in many local restaurants (including Oloroso) plus undergoing full and rigorous training in top London restaurant and celebrity haunt The Ivy. Richard manages a rapidly expanding team of three kitchen staff. In the world of cooking Richard explains, you never stop learning, even on your days off. Relaxing and fishing I use the time to think about new and exciting dishes to tempt the customer. Richards menus are multi-cultural and he uses local butcher Gilmours along with local sea bass and crab caught by one of the bar staff at the hotel. Richards personal favourites on the menu include Coriander and Fennel Seed Marinated Pork Belly with Beetroot and Apple Chutney. (Home-made using apples from the hotels 'orchard'). Chump of Lamb with Flageolet beans, Goats Cheese and Rosemary and the Cheesecake with Mango Coulis. Open from 12 noon to 3pm and 6pm to 9pm Tuesday to Saturday and offering four succulent starters, five mouth-watering main courses and four delectable desserts. Why not give Ritchies a try for your Christmas night out. |