The Bank Café and Restaurant in Huntly, Aberdeenshire, has appointed a new Head Chef to oversee the restaurant and the brand-new Club Room that opened in December.
38-year-old Peter Carey is back to an area he knows well after working as Head Chef at The Craigellachie Hotel several years ago. The Fintry born chef has honed his skills at a number of high-end establishments over the years, including as Sous Chef at the renowned Strathearn Restaurant at Gleneagles before opening his own gastropub. During lockdown, the innovative chef created highly successful fine dining meals which could be recreated at home, with paired wines.
With a wealth of experience, Carey also knows a thing or two about whisky, an added bonus of the job, as he immerses himself in the business, owned by whisky specialists Duncan Taylor Scotch Whisky.
The Club Room, which is a new venture to complement The Bank Restaurant, opened to much praise back in December and has quickly established itself as a welcome addition to the town centre in Huntly. Overseeing both properties, Carey said: “This was a dream move for me as I love the surrounding area. I’m also a huge whisky fan so I’m experimenting with flavour profiles and using whisky to cure and flavour meats as well as adding it to one of the signature desserts. This area also lends itself to a lot of choice with great suppliers and fantastic produce to choose from.”
Peter Carey, newly appointed Head Chef at The Bank Café and Restaurant in Huntly
Following rave reviews, the Head Chef plans to keep the high standards of the restaurant going and adding his own twist on things. He continued: “The Bank has been doing really well, so why change a winning formula? My plan is to continue to build on that but adding my own twist with subtle changes. I’ll always use as much local produce as possible and enjoy making pasta, butchering all the meat served on the menu myself, as well as creating stocks and sauces to ensure flavour is packed into all the dishes.”
A new menu, created by Peter, has just launched for the season ahead and includes starters of Whisky Cured Salmon and Cullen skink. Pan seared Stonebass and a gorgeous venison ragu that Peter highly recommends for main dishes. For desserts, guests can enjoy a Molten Chocolate Dome with salted caramel ice-cream and caramel sauce or a White Chocolate and Whisky Mousse with raspberry sorbet.
The Bank Café and Restaurant is open seven days a week for breakfast, lunch and dinner. In the afternoon, you’ll find freshly baked cakes for coffee and afternoon tea. The Club Room is available for private hire events, whisky tastings and additional space during busier period for diners from The Bank.
https://www.thebankrestaurant.co.uk
The Club Room Bar and Fireplace