Stripe Communications - PR Consultancy - Stripecom

12 July 2011

Castle Terrace named newcomer of the year

Scottish ‘Michelin Rising Star’, Castle Terrace Restaurant was awarded the prestigious Newcomer Award at the annual Catey Awards earlier this month, beating competition from restaurants throughout the UK to win the coveted accolade. The title reaffirms the Scottish restaurant’s status as one of the finest young establishments on the UK’s dining scene.

The award is the fifth big achievement of 2011 for Chef Patron, Dominic Jack and the team at Castle Terrace. In January the restaurant was recognised with a highly regarded ‘Michelin Rising Star’, true testament to the talent and commitment to quality of service shown by the entire restaurant team. The recognition was quickly followed with three other Scottish newcomer awards in 2011.

Beating off UK-wide competition from the industry’s leading food and drink establishments, Castle Terrace Restaurant is flying the flag for quality, fresh, seasonal Scottish produce. Previous ‘Newcomer’ winners include Michelin-starred restaurants Texture in London, The Nut Tree Inn in Oxon and sister restaurant The Kitchin.

The judges commented on the award winners: “Our winner is a restaurant that delivers the “nature to plate” philosophy that so many aim at, and one that is arguably setting new standards in one of the most competitive locations in the British Isles. This restaurant has already caught the attention of Michelin, and is widely tipped to pick up its first star next year. And one of the reasons it is doing so well is that the kitchen is under the talented guiding hand of chef-patron Dominic Jack.”

Commenting on the award, Chef Patron Dominic Jack says: “We have only been open for a year and in that time we have picked up a number of awards. It’s always rewarding to be acknowledged by customers and industry peers but to receive this national award is a real honour and we hope it will help to put Scotland and our enviable natural larder firmly on the culinary map.”