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Craig began his career in London, after leaving Westminster
College, in Piccadilly’s Park Lane Hotel. He then moved to the
Hilton Hotel, Park Lane, where under the French chef Monsieur Badier
he expanded his knowledge of fine dining “a la francais” at the top
floor Terraces restaurant in the Hilton Hotel. In order to further
his experience Craig joined the QE2 cruise ship for 3 years and
circumnavigated the world five times gaining much of his knowledge
of the global cuisine during his time onshore sampling many of
today’s favourites first hand such as, Thai, Indian and other Far
Eastern and South Pacific specialties. On leaving the “wavy navy”,
as it is called, Craig joined Richard Shepherd and Michael Caine
(not a lot of people know that!) at London’s famous West End
restaurant 'Langan’s Brasserie' where all of pop and sports
glitterati regularly dine as well as the rich and famous.
Again on the move, Craig, this time went a bit further north to
Cheshire where as Head Chef of the Rookery Hall Hotel gained 2AA
Rosettes as well as 4/5 Dining Awards with the RAC and he was
awarded the RAC Gold Ribbon in 1999. Whilst at Rookery Hall he was
pleased to serve many present and past celebrities, (even on the
night Posh and Becks got engaged) such as Franz Beckenbaur, Gary
Lineker, and the Chairman of BMW.
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Now with his own kitchen Craig intends to put The Sorn Inn
on the culinary map with his wide experience, incorporating
many of the finer points from his long list of admired
chefs.
In the Chop House and Restaurant only the best available
local fresh meats, fish and game will be presented.
Craig’s aim is to present only the best and freshest of
Scottish produce in a manner that w hope will give a
culinary experience of note and make the Sorn Inn a true
favourite destination.
email:
craig@sorninn.com
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