Knockinaam Lodge in Dumfries and Galloway has appointed Tyler King as head chef to lead a revamp of its dining experience.
King’s experience spans hotels and restaurants across Scotland, beginning his career at Malmaison Dundee in 2014, before serving at Rockcliffe Hall, Castle Terrace in Edinburgh and Number One at The Balmoral. He also held the position as senior sous chef at German Michelin-starred Prism.
In his new role, King will lead the hotel’s three-AA-Rosette restaurant, focusing on ingredients obtained from the surrounding land and coastline.
The appointment marks the next phase of growth for the hotel, as it continues to redevelop its dining offering. Under King’s leadership, the restaurant’s seven-course tasting menu will change with available seasonal produce. The tasting menu, which is priced at £135 per person, will offer wine pairings, drawing from Knockinaam’s extensive wine list.
King will also introduce a new three-course lunch menu, priced at £40 per person, with an optional cheese course. Afternoon tea will also be available, with or without a champagne option as well as a new lounge menu served daily from 12pm–4pm, with dishes changing regularly according to availability of local produce.
King will work with producers and suppliers including BoTree, Vanilla Labs, Shh’annu Lamb, Kirkwood Farm, Loch Ryan Wild Venison and local creel fishermen.
King said, “I am really excited to be joining Knockinaam Lodge and to have the opportunity to work with the incredible produce and producers here in Galloway. The setting is a huge part of what makes this place special, and I want the menu to reflect that. I’m looking forward to creating menus that change often and make the most of what is available each day to give guests a real sense of where they are.”
Callum McCann, general manager at Knockinaam Lodge, told Hotel Owner: “Tyler brings a real focus on seasonal Scottish produce. His approach fits perfectly with the wider Knockinaam ethos; making the most of the exceptional produce available across Galloway and our coastline, whilst using a range of preservation techniques to capture ingredients at their best and allow guests to enjoy our local produce throughout the year.”
“We have always been very food-focused at Knockinaam, and Tyler’s appointment allows us to lean more heavily into our AA five-star Restaurant with Rooms rating. Of course, we hope his arrival generates wider interest and brings new guests through the door, but we also have a strong core of valued regulars, so it is equally important that we continue to evolve the dining experience while retaining the character and warmth they have come to know and love.”
Knockinaam Lodge in Dumfries and Galloway has appointed Tyler King as head chef to lead a revamp of its dining experience.
King’s experience spans hotels and restaurants across Scotland, beginning his career at Malmaison Dundee in 2014, before serving at Rockcliffe Hall, Castle Terrace in Edinburgh and Number One at The Balmoral. He also held the position as senior sous chef at German Michelin-starred Prism.
In his new role, King will lead the hotel’s three-AA-Rosette restaurant, focusing on ingredients obtained from the surrounding land and coastline.
The appointment marks the next phase of growth for the hotel, as it continues to redevelop its dining offering. Under King’s leadership, the restaurant’s seven-course tasting menu will change with available seasonal produce. The tasting menu, which is priced at £135 per person, will offer wine pairings, drawing from Knockinaam’s extensive wine list.
King will also introduce a new three-course lunch menu, priced at £40 per person, with an optional cheese course. Afternoon tea will also be available, with or without a champagne option as well as a new lounge menu served daily from 12pm–4pm, with dishes changing regularly according to availability of local produce.
King will work with producers and suppliers including BoTree, Vanilla Labs, Shh’annu Lamb, Kirkwood Farm, Loch Ryan Wild Venison and local creel fishermen.
King said, “I am really excited to be joining Knockinaam Lodge and to have the opportunity to work with the incredible produce and producers here in Galloway. The setting is a huge part of what makes this place special, and I want the menu to reflect that. I’m looking forward to creating menus that change often and make the most of what is available each day to give guests a real sense of where they are.”
Callum McCann, general manager at Knockinaam Lodge, told Hotel Owner: “Tyler brings a real focus on seasonal Scottish produce. His approach fits perfectly with the wider Knockinaam ethos; making the most of the exceptional produce available across Galloway and our coastline, whilst using a range of preservation techniques to capture ingredients at their best and allow guests to enjoy our local produce throughout the year.”
“We have always been very food-focused at Knockinaam, and Tyler’s appointment allows us to lean more heavily into our AA five-star Restaurant with Rooms rating. Of course, we hope his arrival generates wider interest and brings new guests through the door, but we also have a strong core of valued regulars, so it is equally important that we continue to evolve the dining experience while retaining the character and warmth they have come to know and love.”
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It is a long established fact that a reader will be distracted by the readable content of a page when looking at its layout. The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using ‘Content here, content here’, making it look like readable English. Many desktop publishing packages and web page editors now use Lorem Ipsum as their default model text, and a search for ‘lorem ipsum’ will uncover many web sites still in their infancy.
The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using ‘Content here, content here’, making
The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using ‘Content here, content here’, making it look like readable English. Many desktop publishing packages and web page editors now use Lorem Ipsum as their default model text, and a search for ‘lorem ipsum’ will uncover many web sites still in their infancy.
It is a long established fact that a reader will be distracted by the readable content of a page when looking at its layout. The point of using Lorem Ipsum is that it has a more-or-less normal distribution
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