Wonderful cuisine, from a fabulous Chef

Head Chef and Medaille D’Or winner Gary Goldie combines a unique culinary flair with the use of the very finest local and international ingredients.

Over the course of 12 years at Ardanaiseig, Gary reputation has gone from strength to strength as continues to draw upon new inspirations and an endless resource of passion and creativity.......

"From the bread to the chocolates everything we make is fresh.We only use the best produce from all over the world including herbs, vegetables and fruit from our own gardens - the seafood available locally is first rate and we take full advantage of that too."

About Gary

As a young boy, Gary spent several summers travelling across France in his father’s HGV.  These trips had a huge influence, introducing new tastes, textures and culinary experiences.  Gary vividly recalls a particular restaurant in which the guests, waiters and kitchen staff all sat together at a single table, tucking into course after course of fish, meats, potatoes and vegetables, each served on platters for all to share. France continued to have a significant influence on Gary thereafter, drawing him back time and time again for both work and pleasure. Eating in Michelin starred restaurants in Paris, Brittany, Bordeaux, and – most especially - Strasbourg, became a favourite pastime.

At sixteen, Gary had begun his career at the Hospitality Inn with Joe Queen in his home town of Irvine. He had gone on to work under Ralph Porciani at the Craigendarroch in Ballater, followed by Bill Costly at Lochgreen house in Troon, then with Pat McDonald at the Michelin starred Epicurean in Cheltenham.  After a stint as Head Chef in Tomintoul, Gary finally came to Ardanaiseig in 1997. Within a year Gary was promoted from Sous-Chef to Head Chef and has never looked back.

Gary’s Inspirations

During his time at Ardanaiseig, in addition to regular visits to London’s finest restaurants , Gary has accepted ‘Stages’ in a number of very successful London kitchens, including the Square with Phil Howard and The Restaurant with Marco Pierre White.  The latter is of particular significance…..

Gary sites his biggest inspiration as Marco Pierre White. “Growing up in the kitchens when I did, he changed everything, including what we wore. Of course, it wasn’t just the butcher’s aprons- Marco was the one who made Michelin stars so important to us all”.

Gary has also been inspired by the likes of Nico, Hilary Brown, Ramsey, Robuchon, Ducasse, Bernard Loiseau and more recently Heston, Jason Atherton of Maze, David Everett and Mattious. “I especially love what Paul Kitching is doing at 21212”.

Today, Gary simply wants to keep producing wonderful food. Every waking minute is spend thinking of new culinary ideas, experimenting with new ingredients, trialling new cooking methods and creating new menus.