Ross Cochrane

Ross has been cooking for 19 years, up and down the country, he took over the role of Head Chef at the Rothesay Rooms in 2017 and continued the high standard, securing awards including; North East Restaurant of the Year, and retaining their Michelin Recommendation.

Ross is involved in every aspect of your experience at the Rothesay Rooms, from the design of the menus, to sourcing the best ingredients in the area. 

Working closely with the local suppliers, Ross’ farm gate to dinner plate philosophy is something he stands by.

Ross also reopened the Station, (The Carriage) from kitchen design to menu planning, and now oversees both venues.