Adam Maddock named head chef of the Fife Arms

Adam Maddock has been appointed as head chef of the Fife Arms in Braemar, Aberdeenshire.

He will oversee the curation of menus across the hotel’s restaurant and bar offering, which includes wood-fire cooking venue Clunie Dining Room, village pub the Flying Stag and afternoon tea at the Drawing Room.

His dishes are inspired by the seasons and include examples such as wood pigeon served with fire-roasted leek, winter truffle and hazelnut; and Invercauld Estate Venison served with smoked shallot, red cabbage and ember beetroot.

The Devonshire-born chef, who now has over ten years’ experience in the industry, made his mark aged 18 through an apprenticeship with the Tanner brothers.

He then worked at Gidleigh Park in Newton Abbot with Michael Caines before joining Martin Burge at Whatley Manor in the Costwolds.

Maddock said:“I am delighted to join the Fife Arms as head chef, leading such a strong team of talented chefs, creating inspiring dishes, that showcase the finest seasonal produce for which Scotland is world-famous. It has been a pleasure to work alongside the hotel’s long-standing suppliers and experimenting in the kitchen with all of the premium seasonal produce.”

The appointment comes after Rachael Henley was named general manager of the Fife Arms in January.

The Fife Arms was founded in 2018 as part of the Artfarm portfolio, which is owned by Iwan and Manuela Wirth, with Ewan Ventures appointed as CEO last year.