Langoustines are abundant in the clear, cold waters of Scottish lochs and are one of Scotland’s great exports. In fact one-third of all the langoustine landed worldwide comes from Scottish waters. The ones used on Gleneagles’ menus are creel-caught at Tarbert, an inlet of Loch Fyne, and are delivered daily to the estate.
Before being appointed in 2017 to lead the 125-strong kitchen team at Gleneagles, Attridge headed up the impressive catering operation at UBS Bank in the City of London. He also held senior positions at the Shangri-La Hotels group, as well as head chef roles at the Michelin-starred Drakes on the Pond and Heston Blumenthal’s Riverside Brasserie.
The move from London to rural Perthshire was one he was eager to make. “As soon as I arrived at the gates, I knew I wanted to work here, join an amazing team, and be a part of this iconic brand’s new chapter,” he explains. “For a chef, though, the best thing about this part of the world is the vast larder of outstanding regional produce.”
“We change our menus regularly, to reflect the shifting seasons and make the most of these incredible ingredients at the right time,” says Attridge, “and this time of year is when shellfish and game are at their very best.”