Matthew Martins joins Four Seasons hotel in St Fillans as head chef

24 November 2009 by
Matthew Martins joins Four Seasons hotel in St Fillans as head chef

The Four Seasons Hotel in St Fillans, Perthshire, has recruited Matthew Martins as head chef. Martins will be responsible for the menus in the fine-dining, two-AA-rosette Meall Reamhar restaurant, as well as the informal Tarken restaurant.

Prior to moving to Scotland, Martins worked in Norfolk at the Norfolk Mead Hotel in Coltishall, and the White Horse and Morston Hall, under Galton Blackiston, both in Blakeney.

Martins, who won the UK Seafood competition in 2004, plans to build on the hotel's reputation, serving creative dishes using the best in local and seasonal produce.

TagsHotels and Careers
The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking