Ross’s career has taken him from the kitchens of some of London’s most acclaimed chefs to the Qatar Royal Family, and more recently to leading kitchens in Jersey and nearby Perthshire. He began his career at Le Tante Claire under the great Pierre Koffmann, before going on to work alongside other acclaimed chefs including Adam Simmonds and Atul Kochhar, gaining Michelin stars and multiple AA Rosettes along the way.
Now, with Aberdeenshire as his new home, Ross is turning his attention to the exceptional produce on our doorstep — from Aberdeen Angus beef and local game to the incredible seafood of the North East coast. His approach is rooted in simplicity, seasonality and respect for the ingredients, with a modern interpretation of Scotland’s rich food heritage.
We sat down with Ross to find out more about his career, his inspiration and what you can expect when you take your seat at Seton’s.
1. Welcome to Meldrum House! Tell us a little about yourself and what drew you to this role?
Ross: Meldrum House felt like the best of both worlds to me. We’re so close to the coast, with amazing seafood on our doorstep, but we’re also surrounded by beautiful countryside and fantastic local producers. That combination gives us access to some incredible ingredients, and it was a big part of what attracted me to the role.
2. You’ve worked in some incredible kitchens throughout your career. Is there one place that shaped you most as a chef?
Ross: I’ve been fortunate to work alongside some incredibly talented chefs and in some very well-respected kitchens, particularly in London. Those experiences gave me a strong foundation and taught me the core skills, discipline and attention to detail needed to succeed as a chef. From there, I’ve developed my own style by taking what I’ve learned throughout my career and adapting it — drawing inspiration from different kitchens, local produce and the people I’ve worked with along the way.
3. How would you describe your cooking style in three words?
Ross: Precise. Local. Humble.
4. What excites you most about working in Aberdeenshire?
Ross: The incredible quality and variety of produce available on my doorstep. From fantastic seafood landed on the northeast coast to exceptional beef, game, berries and vegetables grown locally, there’s such a wealth of ingredients to work with. Having access to all of that allows me to create dishes that showcase the best of the region, while letting the quality of the produce speak for itself.
5. Is there a local ingredient you’re particularly looking forward to showcasing?
Ross: The Aberdeen Angus beef has to be up there. It’s a local icon for a reason and always a big favourite with guests. We’re incredibly fortunate to have access to such high-quality produce on our doorstep, and I’m looking forward to showcasing it in a way that really lets the quality of the ingredient shine.
6. What inspires you when you’re creating new dishes?
Ross: I love using local ingredients and showcasing the incredible produce we have here in Aberdeenshire and across Scotland. Scotland is steeped in food history, and that’s something I’m really passionate about. I enjoy taking classic Scottish dishes and ingredients and giving them a modern twist, while still respecting where they’ve come from. For me, it’s about letting great local produce speak for itself and creating dishes that feel both familiar and exciting for our guests.
7. What’s one ingredient you couldn’t live without?
Ross: I’d have to say butter. It’s such a simple ingredient, but it brings so much flavour, richness and versatility to cooking. Whether it’s used to finish a sauce, enrich a dish or simply enhance great local produce, good butter can elevate almost anything on the plate.
8. Finally, for someone visiting Seton’s for the first time, what would you recommend they order?
Ross: One of our sharing pies, without a doubt. They’re smart, comforting, packed with great local produce and made for sharing. I love the family-style experience they create around the table, which is exactly the kind of dining experience we want guests to enjoy at Meldrum House.
We look forward to hosting you at Seton’s when it opens and know you'll join us in welcoming Ross to the Shire!
