Staff profiles

Let our staff tell you in their own words what it's like to work here at Loch Lomond Golf Club.
Chef de Partie Rossdhu Kitchen

Chef de Partie, Rosie joined the Club in June 2018.

My alarm goes off…
At 9.00 am, after a busy service in the restaurant I get home from work late in the evening and as such, don’t get to bed until past midnight! I tend to sleep in, brew a strong pot of coffee and eat fruit for breakfast. I iron my whites and head out the door, stopping on the way to the house to pick up an apron from the locker rooms at the Commissariat building. My day at work begins at different times according to what we’ve got on in Rossdhu dining, but most often I begin my day around noon.

I’m responsible for…
I am a Demi Chef de Partie in the Rossdhu Dining kitchen. My job involves working in a small, tight knit and incredibly talented team to deliver fine dining and bespoke events at Loch Lomond. Most of the time, I am responsible for the Larder Section, preparing and plating the Amuse Bouche and starters for the A la Carte restaurant and Weiskopf’s Grill. Sometimes I am involved in the Pastry Section too, creating desserts and making fresh breads every day. However, I have also helped to serve food at both the Colquhoun Lodge and Spa Deli.

I got the job…
Having studied for a BA (hons) in Professional Culinary Arts, I came across Loch Lomond Golf Club at the industry networking day during my final year of study. I was invited up for a stage whereby I could see what the club was all about and experience working in the kitchen. It was a great experience and I felt as though the club was an inspiring place to start my career! So, I finished my degree and moved up to Scotland shortly afterwards. It was a bold move as I am so far away from my home in Brighton and my family and friends. But I have settled in well and I love it here.

My typical day…
Involves making a list of the items I need to prepare for the menu, from live hand-dived scallops to freshly picked vegetables on site. Every day I get the opportunity to flex my creative muscles and create a new amuse bouche for the restaurant. At 3.00 we make the bread dough, and at 5.00 we roll it and leave it to prove. At 5.15 I take a 30 minute break to eat dinner with the team, before heading back to get everything set up for service by 6.30 for our first tables. After service, we clean the kitchen from top to bottom with hot soapy sponges and make order lists for the things we need tomorrow. I leave work feeling tired but very satisfied.

My most memorable moment…
For me, the moment that is unparalleled is the feeling just before the starters are taken out at a big function. Sometimes we can be catering for 150 people or more, and so the days are very long with a pressure to get everything spot on for a wedding or ball. So when the rush is over, all the food looks stunning on the plates and I am standing in the holding room looking at everything while we wait for front of house, it is an indescribable feeling of relief and pride.

The worst part of my job…
Is that sometimes the kitchen is a stressful and demanding place to work. Everyone is very passionate and everyone is a perfectionist! The strive for perfection and dedication to the craft is something that I love about my job, but there are also days which can be very stressful, so its important sometimes to put things in perspective and not crumble under pressure.

The best part of my job…
The variety! I do everything from baking, to menu planning, to attending chef’s conferences, to visiting suppliers and looking at produce first hand. Even in the winter time, we have plenty of planning to do, plenty of competitions to enter, and plenty of staff development opportunities.

After work…
I wind down with some music and a light snack – it is far too late for dinner! I love to cook on my days off, but when I get home from work I like to switch off and have a break from my job! On my days off I love to also get outside and enjoy the beautiful surroundings of where I live.

My Plan B:
Funnily enough, before my degree I was torn between following my passion for cooking and my passion for pure mathematics! It is crazy to think how different my life would have been with a career in maths, but I imagine I would have been asking myself the classic ‘What if?’ – I am so glad that I was brave enough to follow my childhood dream rather than go with the ‘safer’ option.

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