Gleneagles chef takes top job at Sheraton Grand

The five-star Sheraton Grand Hotel and Spa has poached the head chef at the Gleneagles Hotel to run its kitchen.
 
Craig Hart is set to join the Sheraton, based in Edinburgh’s Festival Square, as its new executive chef, where he will take control of the hotel’s One Square restaurant which opened in March 2012 serving modern British cuisine.
 
Hart will also be in charge of the restaurant’s other features, which include various theatrical touches such as blowtorching desserts in front of diners, and Dining at the Pass, which allows up to four people to eat in the kitchen itself.
 
Taking over from Malcolm Webster, who has moved on to the role of executive chef at the Sheraton Dubai Tower Sheikh Zayed Road, Hart’s new position marks his return to the Sheraton Grand Hotel after previously working as its chef de partie.
 
Amongst his former positions, Hart’s role at Gleneagles in Perthshire saw him lead the resort’s Strathearn fine dining restaurant, which has been awarded two rosettes, as well as the Mediterranean styled Deseo restaurant.
 
He also led a new menu for the Dormy Club House ahead of the arrival of the Ryder Cup this September, while he previously worked at the Golf Hotel in St Andrews and the Champany Inn near Linlithgow.
 
The Sheraton’s conference and banqueting facilities will also be overseen by Hart, with the chef looking after the premises which can host up to 500 people for dining or 1,000 for a reception.
 
In other hospitality and catering news, the latest annual National Restaurateurs’ Dinner (NRD) was recently held at the Dorchester Hotel in London and raised in excess of £80,000.
 
The funds, raised through raffle tickets, an auction and table sales, almost doubled last year’s figure and will be used to support back and front of house staff through various education and training programmes.
 
By Owen Mckeon
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