Meldrum House in Aberdeenshire will open a new restaurant, Seton, in September as part of an ongoing refurbishment and the appointment of a new culinary leadership team.
The restaurant takes its name from the Seton family, whose history is closely connected to the estate, dating back more than 800 years.
The new venue will focus on contemporary Scottish dining, led by Tom Scade, group executive head chef for Monogram Collective, alongside Ross Bott, the newly appointed head chef, with new menus centred around locally sourced ingredients from Aberdeenshire’s farming, fishing and food-producing communities.
Seafood and sharing dishes form a large part of the offering, with dishes including Half Scottish Lobster and Scottish Dressed Crab alongside traditional Scottish dishes including Presley’s Oldmeldrum sausage, mash and onion gravy and Aberdeen Angus and Wasp’s Stout pie.
Ross Bott joins Meldrum House as head chef from roles at Monachyle Mhor in Perthshire, Château La Chaire in Jersey and The Europe Hotel and Resort in Killarney.
He will work alongside Tom Scade, who oversees the culinary direction of Monogram Collective’s three properties: Meldrum House in Aberdeenshire, Pine Trees Hotel in Pitlochry and The Vineyard in Berkshire, which is set to reopen in early 2027 following an extensive renovation. Scade’s ingredient-led cooking approach is supported by roles spanning The Ritz London, Langan’s Coq D’Or and The Mariner’s Rock.
Bott said, “Growing up in the countryside and around farms is where my love of food first began. From an early age, I learned the value of great local produce and the hard work that goes into producing it. For me, if you have the right ingredients, the food can do all the talking. Aberdeenshire is a unique place – it has the close-knit feel of a small town while being surrounded by some of Scotland’s best farming communities. I’m passionate about working with local suppliers and showcasing the incredible quality and provenance that the region has to offer.”
Meldrum House in Aberdeenshire will open a new restaurant, Seton, in September as part of an ongoing refurbishment and the appointment of a new culinary leadership team.
The restaurant takes its name from the Seton family, whose history is closely connected to the estate, dating back more than 800 years.
The new venue will focus on contemporary Scottish dining, led by Tom Scade, group executive head chef for Monogram Collective, alongside Ross Bott, the newly appointed head chef, with new menus centred around locally sourced ingredients from Aberdeenshire’s farming, fishing and food-producing communities.
Seafood and sharing dishes form a large part of the offering, with dishes including Half Scottish Lobster and Scottish Dressed Crab alongside traditional Scottish dishes including Presley’s Oldmeldrum sausage, mash and onion gravy and Aberdeen Angus and Wasp’s Stout pie.
Ross Bott joins Meldrum House as head chef from roles at Monachyle Mhor in Perthshire, Château La Chaire in Jersey and The Europe Hotel and Resort in Killarney.
He will work alongside Tom Scade, who oversees the culinary direction of Monogram Collective’s three properties: Meldrum House in Aberdeenshire, Pine Trees Hotel in Pitlochry and The Vineyard in Berkshire, which is set to reopen in early 2027 following an extensive renovation. Scade’s ingredient-led cooking approach is supported by roles spanning The Ritz London, Langan’s Coq D’Or and The Mariner’s Rock.
Bott said, “Growing up in the countryside and around farms is where my love of food first began. From an early age, I learned the value of great local produce and the hard work that goes into producing it. For me, if you have the right ingredients, the food can do all the talking. Aberdeenshire is a unique place – it has the close-knit feel of a small town while being surrounded by some of Scotland’s best farming communities. I’m passionate about working with local suppliers and showcasing the incredible quality and provenance that the region has to offer.”
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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
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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
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