Simon Mckenzie joined Eriska in 2011 bring a fresh approach to the kitchen and the team. Simon began his career in London training under Gordon Ramsay and Marco Pierre White but moved back to his home in the north east where he took up the role as Sous Chef at Seaham Hall.  Here he developed his love for the ingredients and helped the property gain international acclaim.

Simon then moved to is first head chef role at Holdsworth House and then onto Newbury Manor in Berkshire where he gained a  reputation for staff training and development. After continuing to grow in roles up to Executive Head Chef at the Hamborough Simon decided that he missed the stoves and chose to return to  a sous chef role at the Vineyard at Stockcross. During his time here they achieved  4 Rosettes from the AA and 2 Michelin stars. Under the guidance of renowned Chef John Campbell, Simon assisted the team in producing exceptionally high quality food to exacting standards with a very discerning and demanding clientele.

He then moved to Limewood, a new hotel opening, in the New Forest as head chef working alongside Alex Aitken and Robin Hutson and after overseeing the establishment of the kitchen and the opening moved into a staff development role. Simon has now moved north of the border with his young daughter and back to the stoves again. He brings a fresh approach to cooking using modern techniques and quality ingredients blended with a passion for food and an insistence to quality and consistency which we believe works well with the environment at Eriska.