"I am delighted to join the Fife Arms as Head Chef"

Alex South

Editor

The Fife Arms, Braemar is delighted to announce the appointment of Adam Maddock, as their new Head Chef.

Bringing over a decade of experience into the role, working in Michelin starred restaurants across the UK, Adam will be introducing brand new, carefully curated menus across the hotel’s restaurant and bar offering.

The Fife Arms, set within the Cairngorms National Park in the Scottish Highlands, is home to The Clunie Dining Room, showcasing the art of wood-fire cooking in a refined and reimagined manner, whilst The Flying Stag, Braemar’s original village pub, offers classic Scottish pub dishes, and The Drawing Room, serving a classic Afternoon Tea.

Devonshire born and raised; Adam developed a passion for the culinary scene from a young age.

After an apprenticeship with the Tanner brothers at only 18 years old, he started his career at Gidleigh Park working with Michael Caines MBE, continuing to refine his craft with Martin Burge at Whatley Manor.

It was his experience and passion that soon led Adam to hold senior positions in Michelin-starred restaurants around the country.

Adam’s culinary philosophy focuses on ‘less is more’ and believes supporting local business and game keepers, whilst letting the changing seasons dictate his dishes, is fundamental to a menu. Since joining the team, Adam has already put his own stamp on the menus, introducing a number of new dishes whilst honouring the classic favourites with the locals.

Some of the highlights include Wood Pigeon served with fire-roasted leek, winter truffle and hazelnut or a personal favourite the Invercauld Estate Venison, served with smoked shallot, red cabbage and ember beetroot – a great winter dish.

“I am delighted to join the Fife Arms as Head Chef, leading such a strong team of talented chefs, creating inspiring dishes, that showcase the finest seasonal produce for which Scotland is world-famous’ says Adam Maddock.

“It has been a pleasure to work alongside the hotel’s long-standing suppliers and experimenting in the kitchen with all of the premium seasonal produce”.

View this post on Instagram

A post shared by The Fife Arms (@thefifearms)

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.