When I graduated from catering college in 1980 I had a considerable amount of experience as a part-time Commis chef and a good grasp of catering theory, but I felt I needed to broaden by horizons, so I left the UK to further my cooking experiences in Sydney, Australia.
I spent four years in Australia, during which time I was exposed to some of the world's most diverse culinary influences, including a wide range of fresh seafood.
On returning to the UK, I decided to gain management experience to complement my cooking experience, and I joined the Debenhams Catering Management Team. After five years as Catering Manager in various stores across the country, I was promoted to Regional Catering Manager, responsible for 16 stores across the South West of England, looking after the customer restaurants as well as the staff restaurants.
However, the lure of the kitchen was too great, and I decided the time was right to buy my own business, and go back to my first love - cooking.
The Creel Inn in the picturesque village of Catterline near Stonehaven was my first venture and I successfully built the business into a thriving Country Inn, renowned for its local seafood.
After a short break, I purchased the Tolbooth Seafood Restaurant in Stonehaven in 2003, and later purchased the stunning Carron Art Deco Restaurant, also in Stonehaven, in 2004. In May 2007, the business at the Carron was growing considerably, I decided to concentrate all my efforts here, and sold the Tolbooth.
Robert is joined in the kitchen by the very experienced Head Chef Bob Miller. The Thurso born father of 3 joins the restaurant after working in some of Aberdeenshire's top restaurants. After leaving school, Bob started his career working in Owlies Restaurant for a year, then moved on to several steak houses and gastro pubs in the area. He then moved to working at the Copthorn Hotel, helping them achieve and maintain two AA rosettes. Most recently, Bob has worked at the Milton in Banchory where he went from sous chef to head chef spending 4 years there. During his time at the Milton, he was a finalist of Grampian Chef of the Year three years running in 2009, 2010 and 2011, winning in 2010 achieving a gold medal. He looks up to chef Anthony Bourdain for his honest, simple approach to cooking, and describes his own cooking style as traditional European with a modern twist.
Bob and Robert are backed up in the kitchen by Sous chef Flynn Pirie. Bob and Flynn have worked and known each other for many years, and make a great team. Flynn too has a wealth of experience. Flynn was the Head Chef at Vodka Revolution Bar in Aberdeen, and went on to be the Head chef of the opening teams in Edinburgh and London. This job saw him working all over the world, from Amsterdam to America, and from Spain to Soho. He then moved to the Milton to join Bob as his chef de partie. Flynn is a well rounded chef with a passion in particular for the pastry section.
The team is completed by Nelson Mandela Okumu, Richard Ingram and Lorna Hay. Nelson has been part of the Carron Team for 5 years, working full time to save money before going to Aberdeen University to study engineering. Richard joined the team in 2010 after successful stints at the Norwood House Hotel and the Lairhillock Inn and works on starter and pastry section. Lorna re-joins Robert after being a sous chef with him at the Creel Inn and now works alongside the team in various sections within the kitchen.
We are really lucky to have such a dedicated and professional team, who are able to use their own creativity and flair, stamping their own influences and styles on their respective menus.
Call us on 01569 760460
Tuesday - Saturday
Lunch:12.00AM - 2.00PM
Dinner: 6.00PM - 9.30PM
Gift Vouchers available in any denomination and redeemable at The Carron Restaurant, making a welcome gift for any occasion.
Phone 01569 760460 for further details.