Previous Posts
- Edinburgh Hotel launches Halloween city breaks
- YPE REACHES THE FINAL OF SCOTTISH MODERN APPRENTICESHIP AWARDS
- Brittania Spice celebrates at the British Curry Awards
- Gretna Green Group to recruit for new hotel
- Scotland's first Scottish Food Scholarship searches for new culinary talent
- Catering in Scotland jobs latest
- New Executive Head Chef appointed at Gleneagles
- Have YOU got what it takes to be a World Champion Porridge-Maker?
- Tanfield Food Company shortlisted in Great Taste Awards 2005
- Glasgow hotel announces free high-speed broadband
Archives
- July 2010
- June 2010
- May 2010
- April 2010
- March 2010
- February 2010
- January 2010
- December 2009
- November 2009
- October 2009
- September 2009
- August 2009
- July 2009
- June 2009
- May 2009
- April 2009
- March 2009
- February 2009
- January 2009
- December 2008
- November 2008
- October 2008
- September 2008
- August 2008
- July 2008
- June 2008
- May 2008
- April 2008
- March 2008
- February 2008
- January 2008
- December 2007
- November 2007
- October 2007
- September 2007
- August 2007
- July 2007
- June 2007
- May 2007
- April 2007
- March 2007
- February 2007
- January 2007
- December 2006
- November 2006
- October 2006
- September 2006
- August 2006
- July 2006
- June 2006
- May 2006
- April 2006
- March 2006
- February 2006
- January 2006
- December 2005
- November 2005
- October 2005
- September 2005
- August 2005
- July 2005
- June 2005
- May 2005
- April 2005
- March 2005
- February 2005
- January 2005
- December 2004
- November 2004
Scottish catering and hospitality news in Scotland
Catering in Scotland magazine is published bi-monthly with in-depth features, views and news for the Scottish catering, hospitality and tourism industry. On this page we have the latest news to keep you constantly updated on the market. On the left hand side of the page you can search our archived news which is stored monthly.
Friday, September 09, 2005
New Executive Head Chef appointed at Gleneagles
Colin Bussey was recently appointed Executive Head Chef, assigned to oversee all food and beverage operations within the resort, excluding Andrew Fairlie @ Gleneagles. This includes The Strathearn and The Club Restaurants, The Dormy Clubhouse, in-room dining, conference and banqueting and Glenmor (seasonal ownership homes). However, Bussey is no stranger to Gleneagles, having worked at the AA Five Red Star resort more than a decade ago.Before returning to Gleneagles, Bussey worked as Executive Chef on board P&O's superliner Oriana. He took to the high seas in 1994, where he oversaw a staff team of 120 while devising new culinary themes for the cruise ship throughout the seasons.
Bussey has also held other managerial and executive roles within the food industry, where he developed a deeper business sense and invaluable leadership skills. However, his love of fine food and cooking and his enthusiasm for Gleneagles has lured him back to the resort to continue his career.
Returning to Gleneagles Colin said;
'I am thrilled to be back. I have many happy memories from my time here and am settling in to my new role well. I have a real passion for good food and fine wine and there is nowhere better to indulge this than at Gleneagles.'
For further information on dining at Gleneagles, please call 01764 662231 or visit the Gleneagles website.
