][1]Hotel du Vin at One Devonshire Gardens has a new head chef and Darin Campbell might be just the man to gain a Michelin star for the Glasgow restaurant.
The Ayrshire-born chef certainly has the right kind of experience. He worked at One Devonshire Gardens under the eye of Andrew Fairlie back when the operation originally had a star.
Since then, he has also worked for Gordon Ramsay at Petrus and Eric Cheveu at the two star Michelin restaurant The Capital in London.
Following his London stint, he returned to Scotland and worked again for Andrew Fairlie at his eponymous, two star restaurant in Gleneagles. Most recently Darin brought a new level of cuisine to The Fortingall Hotel, Perthshire.
Now returning to One Devonshire Gardens, Darin is looking forward to further cementing the hotel’s culinary reputation. ‘I am thrilled to be taking over the reins at one of Scotland’s finest restaurants, especially having worked here earlier in my career,’ he says. ‘I really see One Devonshire Gardens at Hotel du Vin as a Glasgow institution in terms of the hotel’s reputation and its status in Scotland.
‘As a local Ayrshire lad, I grew up appreciating home grown, local and seasonal food and this is absolutely at the heart of my menu. My select suppliers provide us with the very best. Our seafood supplier lands his catch early in the morning and it’s with us by midday. Their langoustines are absolutely the best I have ever tasted and we can also source more unusual fish such as rock halibut or wild turbot.
‘Our meat suppliers mean that we can really go to town on the new classic grill section of the menu and we even work with a wild foraging supplier to provide seasonal foods such as wild chervil, marsh samphire and cow berries.’
You can check out Darin’s cooking and get an appetising deal on your meal with One Dev’s 5pm offers. Among the goodies currently running are a 25% discount on the a la carte plus a £15.95 three course Dinearound menu.