Maryculter House appoints new head chef

Scottish hotel Maryculter House has appointed David Butters as its new head chef.

Butters will oversee the hotel’s Scottish restaurant, Poachers and banqueting offering, leading a team of eight.

He has over 20 years experience in the industry and has worked in some of the top kitchens in the UK and across the world.

He started his career at Gleneagles before moving overseas taking a role as chef de partie in Tuscany and then senior chef de partie in the Channel Islands. After three years he moved back to Scotland to open the kitchen at Douneside House in Aberdeenshire.

Alongside this Butetrswas awarded Fine Dining Chef of the Year and Hotel Chef of the Year by the Scottish Hotel Awards and Contemporary Chef of the Year by the Scottish Food Awards.

Maryculter House in Aberdeenshire dates back to the 13th Century and its restaurant, Poachers, focuses on local and seasonal ingredients.

Peter Walker, managing director of Maryculter House, said: “Having David join our team is an important move for Maryculter House. He has experience in a range of restaurants with different cooking styles, as well as patisserie experience which is crucial for our afternoon tea offering.

“He is bringing something new to the hotel and we look forward to seeing the restaurant and banqueting offering develop with David at the helm of the kitchen team.”

Butters added: “I have known Peter Walker, managing director of the hotel, for a long time so I am delighted to now be able to work with him at Maryculter House. Maryculter is a special place, so it is a real opportunity to highlight the importance of classically cooked food done well. Aberdeenshire has some of the best produce in the country, I am looking forward to working with so many fantastic local suppliers.”