Killiecrankie House, the luxury restaurant and rooms in Scotland’s Cairngorms National Park, is set to stir up the Scottish bar scene with the appointment of drinks ambassador and cocktail shaker extraordinaire, Hamish Bremner as its new head bartender.
Hot-footing it from leading the bar at London’s two Michelin-starred Clove Club, Scot’s native Hamish, will set up home in the restaurant’s bijou bar where he will oversee the drinks list and service, manage new and existing supplier relationships and staff training. Prior to The Clove Club, Hamish was head bartender at Spring at Somerset House, under Michelin starred chef Skye Gyngell and senior bartender at the Mark Hix Group.
The drinks are taken very seriously at Killiecrankie House with near equal weighting as the food. Whilst co-owner and sommelier, Matilda, has curated a combination of ‘the classics’ and ‘off the beaten track’ wines, Hamish will likewise be looking to bring the exploratory Killiecrankie House spirit to the fore with the bar programme.
The new summer menu of house cocktails includes foraged ingredients such as flowering currant in their Bramble Thicket, a medley of Seven Crofts Dry Gin, Herbal Syrup, Citrus and Crème de Mûre, a fun take on the second national drink of Scotland, Made from Girders with Irn-Bru, orange blossom, citrus, Cocchi Americano and marmalade gin while the Killiecrankie Cure-All re-imagines penicillin with Islay Whisky, blended scotch, ginger, salted heather honey, citrus, Aquafaba.
Commenting on why he wanted to work at Killiecrankie House, Hamish said, ‘I’ve loved working in London but I’m making the move up to Scotland because Killiecrankie House is really rather special. I’m looking forward to a new challenge, new team and familiarising myself with some of the wonderful local drink producers and suppliers, as well as working with the interesting plants and herbs that can be grown or foraged in this stunning area.’
Matilda Tsappis, co-owner and sommelier of Killiecrankie House, said, ‘Tom [chef patron and husband] and I are delighted to be welcoming Hamish to the team here. He has an amazing background and we’re sure he will be bringing his creative flair and exceptional standard of service. His experience speaks for itself in terms of the high calibre of past venues and we can’t wait to have him behind the bar.’
Since it opened last year Killiecrankie House has established a reputation as a fine dining Highland bolthole gaining an entry into the 2022 Michelin Guide and strong feedback from critics at The Times calling it 'one of Scotland’s best fine dining restaurants with rooms' and five stars from Scottish Field's restaurant critic, Richard Bath.
The Independent included it in its “hottest new hotel openings” last year and it has also been featured in Food & Travel, Stylist, Observer and Suitcase.