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Roxburghe in Roux revamp

The Roxburghe Hotel

The Roxburghe Hotel

The Roxburghe Hotel is set to benefit from a tie-up with world renowned chef Albert Roux and a 15-year contract with a management firm.

The Duke of Roxburghe, owner of luxury hotel and golf course, has announced the appointment of Inverlochy Castle Management International Ltd (ICMI) from September 1.

As a result, the hotel will benefit from the expertise of the ICMI management team and Albert Roux and son Michel, two of the world’s leading chefs.

The hotel restaurant will be headed by a Roux-trained chef.

His Grace, The Duke of Roxburghe, said: ‘Our hotel is already a well-loved Scottish luxury hotel, and this new alliance with ICMI and Roux will ensure we achieve a world-class reputation for hospitality and food.

“We are delighted to have the new management team in place and believe ICMI and Chez Roux will help position the Roxburghe among the finest small luxury hotels in Scotland.

“This is an important development, not only for the Roxburghe Estates, but also for the Scottish Borders, increasing our role as a destination hotel.”

The Duke added: “The Roxburghe already enjoys a loyal following, both in the hotel and at the golf course. With Roux taking on responsibility not only for the fine dining restaurant in the hotel but the clubhouse brasserie too, all sectors of the business will benefit.”

Albert Roux said: “This is a dream come true. The Roxburghe is such a prestigious place and connected with Floors Castle, which is so much a part of the history of my beloved Scotland.

“We will definitely put it on the world map.”

ICMI manages a portfolio of properties, including Inverlochy Castle in Fort William, Greywalls in East Lothian, and Andy Murray’s Cromlix in Dunblane.

Dr Sin Chai, Chairman of ICMI said: “ICMI is privileged to be associated with the Roxburghe Hotel and Estate which represent the finest in Scottish country pursuits and hospitality in one location.

“The Scottish Borders is famous for its natural beauty and superb produce which will, of course, continue to be on the menu.

“We are really looking forward to seeing this lovely hotel flourish and being further enjoyed by visitors from near and far.”

 

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