Restaurant Head Chef Karen MacKay

Karen has recently been promoted from Sous Chef to Head Chef, having worked for The Town House Collection since 1997. We are delighted to have her leading the team and look forward to the positive changes she will bring to the menus at Channings.

In conversation...

Ambition?

To have a restaurant with rooms in the highlands where I grew up. The guests would experience fresh fruit, vegetables and herbs from the garden, local meat and freshly caught fish. Guests would come to my establishment for the food rather than just a place to stay.

Can't live without?

Thyme and garlic at work, chocolate on my days off.

When not working?

I go out for lunch or dinner as much as possible, I think it's good to see what other chefs are doing. I also enjoy swimming and shopping for shoes!

Career highlights?

Working for Paul Hart. Promotion to Head Chef at Channing's.

Favourite food?

I love fish, especially shellfish - lobster and mussels. Well-hung Scotch beef cooked rare.

Favourite drink?

Kurrant vodka with soda and also partial to a glass of white wine.

Influences?

I like to use ingredients that are in season and prefer to use fresh, Scottish produce for my dishes rather than ingredients that have travelled a distance. I think it is important to know where the food you are cooking has been grown or reared.