Peter Carr

Bio

Peter Carr is Head Chef at Ednam House, renowned Scottish Borders Townhouse hotel

One of the Scottish Borders’ leading hotels, and one of the of the most celebrated Salmon fishing hotels in the world, Ednam House has Peter Daniel Carr as Head Chef. Peter describes his food as classically British with a modern twist.

Passionate about local produce, Peter who completed a work placement known as a ‘stage,’ at Heston Blumenthal’s ‘Fat Duck,’ brings with him a wealth of experience and culinary expertise. Having worked his way through the ranks, he spent seven years at the Langer Hall Country Hotel and Restaurant, near Nottingham, before going on to become a Chef de Parties and then a Sous Chef at the Michelin starred Olive Branch in Clipsham, Rutland, and the AA partner pub the Red Lion. He then went on to work at the Loch Melfort Hotel in Arduaine, near Oban, but it was at the 3 Michelin star restaurant, the Fat Duck, that Peter discovered the science and intrigue behind the molecular side of food and infusions.

Commenting on his experience, Peter said: “I can only describe my time in Heston’s kitchen as ‘another world,’ it was cooking like I had never experienced before and I found it truly inspiring. I will use this knowledge along with the produce from the fields, rivers and shores of the Scottish Borders to provide a unique dining experience for guests at this exceptional hotel.”

With responsibility for overseeing the food in Ednam House’s restaurant, bar and extensive banqueting, Peter, together with his brigade of chefs, pay particular attention to the quality and choice of ingredients on their menus, taking classic recipes and giving them a touch of inspiration.

“We have a tremendous choice of outstanding produce both on our doorstep, and from our owner Robert Parker’s Tedsmore Estate in Shropshire” said Peter.

“When in season we use beef from the Tweed valley, locally-reared lamb and game, Scottish Borders vegetables and, of course, Scottish Salmon from the River Tweed.”

Bill Killday, General Manager of Ednam House said; “Peter is highly skilled and I know that he has the passion and ambition to take our restaurant forward. Ednam House is a fabulous property in a fabulous location, and our aim is to provide our guests with a memorable dining experience combined with the highest levels of service.”

The Restaurant is open daily for dinner to residents and non-residents with a choice of table d’hôte and a la carte menus, as well as Sunday Lunch. Morning coffees, light lunches and traditional afternoon tea are served daily in front of the roaring fires. For weddings, banquets and private parties Ednam House Hotel can cater for up to 150 guests.

For more information about Ednam House please visit www.ednamhouse.com or call 01573 224168