It has been anything but quiet behind the gates of Perthshire’s Murrayshall estate, which is owned by Andy Murray. Additions to its executive team, new menus, a new Dine At Home concept, and a new courtyard area are all part of an ambitious drive to elevate the all-round customer experience to five-star.
General Manager, Gary Silcock, been on an ambitious recruitment drive to entice some of the best talent in the hospitality industry to Murrayshall they include Willie Jones who joined as Head of Food and Beverage. He brings with him a wealth of experience from his years spent at Gleneagles.
A new Head of Golf, Clarke Lutton, also from Gleneagles was appointed shortly after Jones, the most recent appointment is, Martin Cometto, a veteran of the luxury hotel experience having previously worked at Turnberry, Pennyhill Park and The Berkeley, was announced as Head of Rooms. This new executive team, with decades of experience behind them, will work together to accelerate Murrayshall’s climb to the pinnacle of Scotland’s hotel industry.
April will see the launch of exciting new Spring menus in the Lynedoch Brasserie and Stutts Bar developed by Willie Jones and talented head chef, Craig Jackson, Prior to reopening guests will also be able to enjoy a teaser of some of the new dishes on the Lynedoch Brasserie menu with a new Dine at Home concept on the 23rd April. This follows the success of the hotel’s virtual tasting series which featured interactive wine, whisky and cocktail tasting evenings hosted by some of the best sommeliers, mixologists and whisky connoisseurs in the country.
The end of April will also see the launch of a brand-new courtyard area, which will provide hotel guests and visitors with a chance to enjoy an intimate alfresco dining experience throughout Spring and Summer.