The Roxburghe Hotel in Kelso, has appointed Neville Merrin as its new head chef. Joining from the Feversham Arms in Helmsley, North Yorkshire, where he was sous chef in a team that won a 3rd rosette in the AA Awards, Neville is looking forward to the challenge of bringing his love of local fresh produce to the Roxburghe Hotel.
“I want the food at the Roxburghe to complement and highlight local seasonality wherever possible. 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,” he said.
The hotel is part of the Roxburghe Estate which includes a prestigious golf course and Floors Castle. Using locally produced game, beef, lamb and other foods and herbs from the estate and the Borders, Neville will add his expertise to dining at the hotel and will be creating a unique repertoire for it.