Bringing twenty years of culinary experience from South Africa, Tamarin Van Zyl has made the move to Royal Deeside, joining the team at Balmoral Arms in Ballater, taking charge of its 1852 Scottish Brasserie and Grill, and The Ghillies Bar.
Previously leading a team at Johannesburg Mariott Hotel Melrose Arch, Tamarin has experience in well-known hospitality brands like Hilton and Hyatt.
A highlight of her career was working at the internationally acclaimed Singita Ebony and Boulders Lodge, Sabisand, a five-star Relais & Châteaux Private Game Lodge.
Tamarin and her partner have now relocated to Royal Deeside and joined Crerar Hotel Group, the AA’s Hotel Group of the Year.
“Having worked in various cities worldwide, it is refreshing and incredibly exciting to join the team at Balmoral Arms,” said Van Zyl.
“I am passionate about using local produce, and in Ballater, there is some fantastic local produce right on our doorstep. I’m looking forward to getting to know the local suppliers and ensuring only the very best local meat and vegetables are used within our restaurant and creatively featured on our menu.
“The spectacular landscape inspires our menus at Balmoral Arms. Having only recently moved to this area, I am still in awe of the location and the sights, it’s been lovely moving into such a tight-knit community, I feel very welcomed,” she said.
“I enjoy the nostalgic feel of Ballater and already have my favourite dish – the homemade eight-hour braised venison shortcrust pie which is made fresh daily and is the restaurant’s bestselling dish; it’s easy to see why!”
General manager of Balmoral Arms, Joanna Whysall, added: “It is a delight to welcome Tamarin to the team. She has been embraced by the local community, and her new menus are being well-received by all. I am excited to see what Tamarin will continue to bring to our food and beverage offerings.
“Our teams work only with the finest fresh produce, which we source locally, ensuring our menus are fuelled by an abundance of superb Aberdeenshire ingredients whilst also reflecting the seasons.”
The restaurant partners with HM Sheridan, the local butcher in Ballater, and also works with nearby fishing ports to source seafood, and nearby Cambus O’May Cheese, amongst many other local suppliers.
The 1852 Scottish Brasserie and Grill is itself named after the year in which Prince Albert purchased Balmoral Castle for Queen Victoria.
