Albert Roux | Michel Roux Jr

Iconic French chef Albert Roux, his son Michel Roux Jnr and his granddaughter Emily Roux will open two fine dining restaurants in Scotland this year.

The first 'Albert and Michel Roux Jnr’ restaurant will open later this month at Inverlochy Castle in Fort William with the second restaurant set to open Sunday, 1 May at Crossbasket Castle on the outskirts of Glasgow. Albert Roux OBE, who currently runs five Chez Roux restaurants across Scotland, said: “Michel Jnr and I are hugely excited about working together at these two fantastic locations. The ‘Albert and Michel Roux Jnr’ restaurants will offer menus in the style of Le Gavroche but with a contemporary and distinctly Scottish twist, focusing on ingredients that are, as far as possible, hyper-local to each location. “There is no doubt Scotland is coming of her culinary age. We have a population that loves

Close Message - I might contribute in the future

I love what you do, let me contribute right now

food and is becoming increasingly aware of the fantastic produce in the seas, fields and forests.” Both restaurants will be run by chefs trained in Roux kitchens, whose graduates include Marco Pierre White, Marcus Wareing and Andrew Fairlie. Emily will also support menu development at the restaurants. Michel Roux Jnr said: “There is so much fantastic produce and talent to be found in the area. I’m particularly thrilled about Emily coming on board – my father and I are classically French in style whereas Emily is slightly more contemporary in her cooking. It makes for a great dynamic, and a very exciting time for the Rouxs.” It marks the first time the father and son duo have collaborated in Scotland since 1985 when Michel Jnr joined London’s Le Gavroche, which he now runs.

>>>READ: Michel Roux Jr celebrates 25 years at Le Gavroche

Small Contribution. Big Impact.

The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.

We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.

A little from you keeps this space free for all. Let’s keep lifting the industry, together.