Ross-shire hotel Newhall Mains has reopened its restaurant following refurbishment, and the appointment of Alex Henderson as Head Chef.

Inverness native Henderson brings years of experience working in kitchens across the UK, including six years as sous chef at Newcastle’s Michelin-starred House of Tides, and most recently as Head Chef at Highlands hotel The Torridon.

As Head Chef, Henderson will lead the kitchen with a menu that showcases quality British produce, taking an ingredient-led approach with elegant takes on classic dishes, often cooked in the woodfired oven in the hotel’s courtyard. Henderson is committed to making the most of Scotland’s larder, with his dishes using ingredients foraged from the Newhall Mains estate and surroundings, including elderflower, chanterelles and meadowsweet. Almost everything is made in-house, including bread, named ‘Andy’s sourdough’ after the chef who brought the starter, as well as preserves and honeycomb from the estate’s bees.

The menu will change regularly to celebrate ingredients at their best, with a particular focus on vegetables, Scottish seafood and whole fish cookery. Starters include Grilled langoustines with garlic butter; Hebridean scallops, apple and fennel; and Venison tartare with egg yolk. These are followed by the likes of Roasted pollock, salsify and crab bisque; Garden herb and artichoke gnocchi; or a sharing-style Dry-aged côte de boeuf with chimichurri from Macbeth’s Butchers, Forres. Guests can round off their meal with Henderson’s takes on classic desserts, from Crème brûlée with homemade shortbread to Banana parfait with coconut and lime or Dark chocolate fondant and homemade raspberry sorbet.

A predominantly European wine list complements the menu, including an extensive by-the-glass selection, as well as signature cocktails and a far-reaching whisky cellar with particular attention given to Scottish and Japanese whiskies.

The 35-cover restaurant is housed in a former grain store, overlooking the hotel’s central courtyard and grounds, with expansive windows flooding the space with natural light. Guests are seated on comfortable olive green banquettes and bistro-style chairs for a refined yet relaxed environment that reflects Henderson’s cooking, and industrial metal chandeliers and exposed stonework are lifted by bright artwork that has been provided by The Royal Scottish Academy in Edinburgh.

“We are delighted to have Alex Henderson join the team,” says Owner Euan Ramsay. “His arrival signals an exciting new chapter in our restaurant’s development and I am confident that his innovative and sustainable approach, centred on promoting local ingredients will prove to be a great addition to the Highland restaurant scene”