DUNBLANE-based Fusion Group has announced new kitchen appointments at two of its venues.
Tommy McPhee has been made head chef at The Red Brolly Inn at Ballinluig, while Tom Downs has been appointed sous chef at Old Churches House in Dunblane.
McPhee trained at Gleneagles Hotel where he spent ten years working. His style of food is described as “rustic” and his signature dish is a fillet steak.
Downs, meanwhile, joins the company from The Riverhouse in Stirling where he worked for more than 16 years. His signature dishes include sticky toffee pudding.
“I wish to welcome Tom and Tommy to their new posts and am confident that both will do a great job,” said Brian Ainslie, group food and beverage manager of Fusion Group.
