and a Reputation for Excellence!

Head Chef Gary Phillips has been with us at Kilcamb Lodge for eleven years. During this time he has been the driving force behind the development of our Driftwood Brasserie. His talent has been cultivated and developed since his arrival when he secured 3 AA Rosettes for Kilcamb and achieved recommendation in the esteemed Michelin Guide, in just four months. Gary is now heading and mentoring his team to ever better and more exciting dishes and menus for our expanding and popular restaurants.

The History

His career began in 2000 as a young Commis Chef but his contagious enthusiasm, skill and love for food soon catapulted him to the level of Sous Chef in just four years.  This was quickly followed by a further appointment as Sous Chef at Loch Green Hotel in Troon, under the guiding hand of 3 AA Rosette Chef, William Pike with whom Gary forged a friendship which endures to this day.

Under this fruitful partnership Gary was soon ready for his first Head Chef position in 2005.

This appointment was not easy; he was challenged with the job of  transforming a loss-making business into a profitable one, taking the restaurant from a few covers a day to 2500 a week in just 4 years.  His mantra is freshness and flavour - the winning combination that works on any level and in any kitchen.

and today...

In 2008 Gary found his way to our door and we did not hesitate to offer him the Head Chef position at Kilcamb Lodge. He has helped us to transform and develop our menus and our restaurants. This has enabled us to keep pace with new trends in today's ever changing restaurant scene, whilst nurturing and enhancing the Country House dining elegance for which Kilcamb Lodge is so famous.

 His food is always singled out for special praise, from a simple breakfast to fish and chips; elaborate wedding feasts to our delicious tasting menu with matching wine flights. In 2023 he was recognised as one of the best Chef's in Scotland in the Hotels of the Year, Scotland awards, singled out as a recipient of their Chef Excellence medal.

Gary always delivers all important flavour and freshness with every dish. And it looks as beautiful as it tastes!