The Milton

New Girl

2010-02-19T08:32:00.001-08:00

Hi, my name is Becky Purcell and I have just moved down from Thurso to Aberdeen. It is fortunate for me that my sister is Restaurant Supervisor at the Milton Restaurant and through her I have been able to get work here! I am currently training to be a chef, doing my Modern Apprenticeship SVQ Level 2 Professional Cookery through Hospitality Training. My assessor is our Executive Chef David Littlewood. When not in the kitchen I help out Front of House, and although it is all very new I am enjoying gaining experience from both sides! Well that's all from me now but I will keep you updated on my SVQ progress!

Valentines Weekend

2010-02-12T06:02:00.000-08:00

Here it is again, the weekend that the hospitality industry loves and dreads in equal measure!

It is great to have a fully booked weekend with waiting lists for the ever hopeful, and it is lovely that there are still so many romantic souls out there. It can also be quite exciting; one year we had a proposal which the gentleman wanted to be incorporated in to the menu - I had to make sure the right person got that menu!

On the flip side there can be quite a lot of pressure in the build up to the day but only because we are trying so hard to get everything right on the night(s). This year we are running the Valentines menu on Saturday and Sunday evening, so hopefully making the evening special for around 60 couples in total. We put a lot of thought in to the preparation, from polishing the champagne glasses and planning the layout of the restaurant to making up personalised gifts for guests to take away.

Our Executive Chef David Littlewood has come up with a mouth-watering five course menu starting with an Oyster Bloody Mary and ending with a little gift from us - Happy Valentines weekend everyone!

Competition Time

2010-02-09T04:11:00.000-08:00

Hi, my name is Alexandra and it is now my turn to update you on what I have been doing. I have been very busy these past few weeks as I am preparing for the Academy of Culinary Arts Awards competition which will be held on Wednesday 10th Februrary at Kilmarnock.

In preparation for this I have spent a morning with Andrew Gordon Butchery and Fine Foods where I was shown how to prepare a whole lamb. I got to know the intricate details of the whole Butchery process from carcass to the final prepared cuts for sale. It was a most enjoyable experience and I am now using my newly learned skills here at the Milton.

I am getting a lot of practice in for the competition and hopefully I have what it takes to do well.

Wish me luck!
Alex

News from Front of House

2010-02-04T08:28:00.000-08:00

Christmas is over, decorations are down and the Milton heads into a new year....

On January 28th we held another successful Jazz Evening, music was provided by the ever popular McCool Jazz. These evenings are proving to be very popular with our customers and we will have further Jazz evenings in the coming months, with the next one being Thursday 25th March.

Mr Rae and all the staff were delighted when River Dee Trust decided to have their official opening of the 'Salmon Fishing Season' here at the Milton, especially when the guest of honour was Billy Connolly! All went well on the day and thankfully there was no more snow.

We are now working towards making Valentines weekend one to remember. There are still a few tables left so for all you romantics out there, give us a call!

From the Front of House Girls

2010-01-28T08:14:00.001-08:00

Happy New Year to all our customers, new and old!

So far January has been a busy month for the Office Staff. We exhibited at 'Your Wedding Exhibition' held at the AECC on 16th & 17th January and it was a success. We have had lots of enquiries and two lucky brides-to-be won Valentines Meals in our prize draw. Our Online Customer Feedback Survey has been launched (available on our website) and participants have a chance of winning a meal for two!

We have some exciting events coming up over the next few months...but I won't spoil the surprise so watch this space!

Hope to see you all at the Milton very soon.

From Nikki - Events Assistant

Its Christmas Time!

2009-12-18T05:47:00.000-08:00

Can you believe its Christmas next week! Soon it will be 2010 and another year is on the horizon. It's been a busy month here at the Milton, so a big thank you to all our customers, new and old. Our staff have been feeling festive, especially with the non-stop Christmas music playing! Can you guess which well known member of staff is dressed as Santa in the picture above?

After Christmas, we have a grand Hogmanay Event in the marquee to look forward to and our staff will be working hard along with Peter Ferguson, to ensure it is brought in with style.

Happy Christmas Everyone!

Nikki
Events Assistant

Bah Humbug!!!

2009-12-16T04:33:00.000-08:00

Seasons Greetings from the kitchen Grinch! Another year here at the Milton for me and another 200 or so turkeys to prep and cook....thanks! :-)

On a serious note, have a great Christmas and a soberish new year! Hope to see you all back soon.

Bob Miller
Sous Chef

Hello from Alex in the Kitchen

2009-12-04T04:33:00.000-08:00

Hello

Having been here at the Milton for almost two years now, I feel that I have expanded my knowledge and made some good friends and work colleagues.

This will be my second Christmas working here. We have just changed the menu so there is lots of new and exciting dishes to try out as well as the old favourites.

Everyone is looking forward to the busy festive season and I'm sure it won't be long till the next one comes around! After that it will be 2010 and I am excited about what new opportunities and dishes that will bring.

From Alex

My Big Challenge

2009-12-02T08:35:00.000-08:00

Hi there

My name is Chris and I am a part time member of the Front of House staff here at the Milton, which means if you are a midweek regular, you may have had the good fortune of avoiding me thus far!

In June of next year, I will be flying out to Tanzania to climb all 19,331 feet of Mount Kilimanjaro. I am doing this to raise money for Childreach International, a charity which operates in some of the poorest countries in Africa and Asia. You may not be familiar with this charity as it has only been operating since 2004, but it is growing rapidly and I believe it to be a truly worthy cause.

Childreach run projects to provide education, healthcare and clean water and make a difference to thousands of lives each year. Their philosophy is to improve conditions for children to give them the best possible opportunity of staying healthy and gaining an education, so they can reach their full potential and improve the lives of themselves and their communities in a sustainable way. I hope to see firsthand the amazing work this charity are doing during the trip.

I will be doing this trek with a group from Aberdeen University. Those of us taking part aim to raise a combined £250,000. I would be hugely grateful for any support you would be willing to give me. I have set up a donations page at www.virginmoneygiving.com/chrisgarden for anyone who wishes to donate, and will be running several events over the coming months to raise as much money as I possibly can. If you're really unlucky, you might find me at your supermarket checkout packing bags or wandering the streets with a bucket over the festive period.

If you would like any more information on either the challenge or the charity, please come in and speak to me about it. I'm sure my colleagues will agree that it is currently my favourite topic of conversation!

Thank You
Chris

My Isle of Eriska Experience

2009-11-24T07:44:00.000-08:00

Last week I spent a magical week on a work experience placement at the Isle of Eriska Hotel, Spa & Island - lucky me! The hotel is about 10 miles from Oban, but is on a private island accessed over a hundred year old bridge, you would never find it if you didn't know it was there.

The owner, Beppo Buchanan-Smith and his family restored the hotel in the 1970's and it represents a real slice of luxurious peace and quiet on the West Coast of Scotland. The house itself is built in the baronial style popularised by Queen Victoria when she had Balmoral built, and inside is wall to wall wood pannelling, 24 hour log fires and intuitive, personalised service.

I spent a day with each department in the hotel, which ranged from filling hot water bottles and plumping pillows with the housekeeping staff, through check in and out with Reservations to a wine tasting course with the Front of House staff and a facial in the Spa (they had a new therapist who needed a guinea pig to practise on - as you can imagine by this time I was feeling extremely jammy!). Joking apart though, I did shadow most of the everyday workings of the hotel and it was very valuable to see just how they achieve such a high level of service.

Many of the staff at Eriska are foreign nationals, but English lessons are provided alongside a detailed and rigorous training programme which certainly seems to work since the staff are courteous, knowledgeable and enthusiastic - and I can't think of three more desirable attributes in the service/hospitality industry.

My only disappointment was that I didn't manage to see their resident badgers, who come right up to the library windows in the hotel every night for bread, milk and peanuts. Maybe they had heard about the recent meeting with one of their Aberdeenshire cousins and my Golf bumper, and were keeping a sensible distance......

Jan Leatham
Events Manager

I'm "new" here...

2009-11-17T08:29:00.000-08:00

It was early Summer 2001 and I had decided it was time to get myself a part time job. I had seen an advert for a local restaurant needing a Kitchen Porter. Before I knew it I was up to my ears in soup, pots, coffee cups and frying pans and after a few months progressed to working front of house. Now its late Autumn 2009 and I have come full circle and am back working at the Milton after several different endeavours and adventures in between.

Several things have changed at the Milton since 2001; ownership, menu's, red napkins instead of blue and some slight positive tweaks to the interior. However, I'm glad it hasn't changed too much. The Milton still has a charm that is not to be found anywhere else locally and the food that comes out of the kitchen really is excellent.

I haven't been back two weeks yet however with all the familiarities and a few busy shifts, I am hoping in time I will remember all the details...bread? starter cutlery? contact phone number?

Hopefully I can use the "I'm new here" excuse for a while yet!

Craig Watt
Front of House

Hello from Charlene in the Kitchen

2009-11-13T07:36:00.001-08:00

I joined the Milton Kitchen Team in mid June this year having moved up from Suffolk in England. I was a little nervous (as it always is starting a new job) but everyone was friendly and welcoming and I settled in pretty rapidly. It wasn't long before the guys started the usual 'kitchen banter'.

I have since learnt a lot of new cooking methods and new ideas. However, what I am still struggling with is the Scottish accent and the different dialects. Had I known it was going to be this difficult, I would have taken a crash course! It is a lot harder than I originally thought but I am sure I will eventually start to understand it.

So far my first five months here have been good and I'm looking forward to the next couple of months

From Charlene - Kitchen Team

The Milton Marquee

2009-10-30T03:35:00.000-07:00

We've reached the end of another busy wedding season. Time to mothball the marquee for the winter, although we ahve an almost fully booked Hogmanay dinner dance planned with Peter Ferguson in the marquee, there is something magical about the marquee all lit up on a winters night - see our website for some new photos!

The marquee is an amazing space, I think its the transformation that is the most exciting aspect. What to some people must look like a vast draughty "tint" with tables and chairs piled up, is transformed virtually overnight in to a winter wedding wonderland, a silver draped ice themed company dance, or the very successful Young Farmers show and dance we hosted in June. I have to say that despite some trepidation having never hosted one of these events before, the young people (and the older ones!) caused absoutely no bother at all, in fact it was amazing to see all the skills they were displaying during the day, crafts and sports kept alive by the committee and their parents - it was a very worthwhile day!

I think one of the most rewarding aspects of organising events in the marquee is the huge amount of positive feedback that I get from the organisers after the events, so many people write to thank us personally and let us know that we made their day special.

Jan Leatham
Events Organisers

H.I.T. Dinner

2009-10-23T08:22:00.001-07:00

The owner Mr Neil Rae and staff at the Milton were delighted to be invited to attend this years Hospitality Industry Trust Dinner held at the Marcliffe at Pitfodels on 7th October.

The charity raises funds to help support and encourage young people in to the hospitality trade. The Front of House girls all got the chance to get dolled up and treat themselves to a new frock; instead of the usual black uniform, they wore posh black frocks instead.

Over 300 guests attended the event and everyone enjoyed the dinner of locally sourced and produced food. Wine was served during the meal and it appeared that that was enjoyed as well!

We noticed that Mr Rae likes to take part in auctions and he managed to buy a gym membership to get the staff in to shape and body beautiful!

The guest speaker was Willie Allan who had a good sense of humour and helped boost the auction funds with his banter. The total raised was over £24,000.

Some of us went home at the end of dinner and for others the night went on.... and on... and on.... It was thoroughly enjoyed by all.

From The Front of House Girls

Porridge!

2009-10-22T09:54:00.000-07:00

Saturday 11th October was the World Championship Porridge Making Day in which our Chef Barry had the pleasure in competing in. Here's how it went....

It was an early start in order to get to Carrbridge in time for the pipe band lead procession which was through the main street in front of all the locals, tourists and other competitors from the previous different competitions that occurred earlier in the day. I was quite amazed at the volume of spectators that had descended in to the village hall to see a couple of Chefs and amateur cooks make a bowl of porridge.

We had thirty minutes to make a traditional recipe and a speciality recipe. I completed both in about fifteen minutes so perhaps I should have won an award for being the quickest to make porridge! All the other competitors used their full thirty minute time limit and this is when I perhaps realised how seriously the seasoned competitors took it.

I unfortunately didn't come away with any prizes however I had a good laugh and a fun day, although tiring! Maybe next year?!

Hello from the Events Assistant

2009-10-12T09:44:00.000-07:00

Hi

My name is Nikki and I am a student at Paisley University. I am studying Events Management and am currently on a one year sandwich placement here at the Milton as an Events Assistant. I have been here now for four months and what an amazing four months it has been! I started when the wedding and events season was in full swing and things are only just calming down now. Already I have learnt so much in so little time. My days have been extremely varied and I have had the opportunity to work at events in our conservatory, restaurant and marquee. I have even managed a couple of small weddings by myself, which has been very nerve-wracking and exciting at the same time! During the weekdays, I have been learning the admin side of event management; finding that there are so many different aspects to it. Now the wedding season has quietened and I will be focusing my attention on the marketing side of events; I am due to go on a Marketing course this month which I am really looking forward to. So far my experience at the Milton has been great; all the staff here at the Milton are lovely and the work has so far been very challenging and enjoyable. I am looking forward to seeing what the next eight months will bring and after the year is over, I’m sure I will have extensive knowledge of managing events!

Bye for now
Nikki

Hairy Bikers at the Milton

2009-09-30T05:25:00.000-07:00

As you all might know the Hairy Bikers were recently here at the Milton. I had the pleasure of meeting Dave and Si and they were both extremely friendly and down to earth. It was a long hectic day but it was all worth it in the end. I was really nervous about being on camera but I'm sure it was nothing compared to how Chef David was feeling! I haven't had the chance to watch the show yet but I have been told by my fans that it was a great debut performance - I am on screen three times apparently! Congratulations to David for winning, well done!

Claire
Assistant Supervisor - Restaurant

Hello from the Young Seafood Chef of the Year

2009-09-25T02:41:00.000-07:00

Hello there,

I'm Craig McKenzie and I am a Commis among the brigade of chefs in the kitchen. I have been a chef for two and a half years; I started my career at Potarch Hotel and left in December last year. I came to the Milton Restaurant at the start of the year, where I actually worked Front of House for two months, until a place in the kitchen was free. Earlier on this year Chef David asked me if I wanted to enter in to the Young Scottish Seafood Chef of the Year competition, and seeing as I had never entered any competitions before, I was a bit apprehensive. I came up with a few ideas for my dishes and tried them out until I had a starter and a main I was happy with. I was lucky enough for my dishes to get through the first paper entry round, where the competition was narrowed down from 87 to 6 finalists. On the 3rd July 2009, I went down to the Edinburgh Food and Wine College where the final was taking place. I cooked the dishes to the best of my ability and I didn't let my nerves get the better off me, I came away with 1st place. My prize was the chance to cook for Alex Salmond and friends, a week's work experience at a restaurant in Edinburgh and a trophy.

Hope you enjoy your meal

Craig

SECOND TIME LUCKY

2009-03-06T00:53:00.000-08:00

The SECC in Glasgow played host to ScotHot, the hospitality and catering trade show, this week and was a fine backdrop to the Knorr Scottish Chef of the Year competition in which our Executive Chef David Littlewood, who is no stranger to awards, decided to try his hand! A lot of preparation, effort and cost goes into such an entry and he and Head Chef John Chomba spent many an evening and night, if the restaurant service was late, going over and over the menu. Each course has to be produced four times and each trial run they did allowed them to hone the detail and timing. The two days before the event was spent chasing suppliers to get the ingredients right and supplies confirmed, with everything else that continually needs attention it was difficult not to get caught up in the excitement.

With the all the kitchen equipment that could be moved and carried packed into a couple of cars, the boys headed for Glasgow at the crack of dawn to be ready for the 12 noon start. The travelling support managed to leave and travel at a more leisurely pace and then regroup in the bar before the Awards dinner! We didn't get the chance to speak to David or John much before sitting for the meal but by all accounts the earlier bar talk suggested competition had been fierce, more so than usual - it transpired no first time entrant had ever been recognised or given an award in the past.

Courtesy of the Milton I have had the pleasure of attending awards ceremonies in the past and there is no doubt about the levels of excitement these occasions present, but this was another level. I was almost beginning to understand Kate Winslett's recent breathless Oscar acceptance speech! Having gone through all the team results it wasn't until 11pm before the Chef of the Year Awards came around. As a precedent, and as a result of the levels of entry, there were awards for the individual course dishes as well as an overall winner and in the former David excelled as winner of the Best Main Course, a fanatastic Venison creation that we will feature on our Saturday night A La Carte menu. In all fairness I think it was a good result for him and a great result for us. John was pumped up for it all as well so it may be in two years time we may have two entrants for the same title.......

Second time lucky?

CHEFS CHASING AWARDS

2009-03-02T08:17:00.001-08:00

A busy time ahead for the Milton kitchen - as well as their usual daily routines, which mercifully haven't seemed to have slowed down yet as a result of any "Credit Crunch", all the chefs bar one, are lining themselves up for upcoming competitions! All are busy preparing and reviewing menus and recipes, with each having one of the others helping. It's a fantastic display of passion for their chosen profession given they work hard just keeping on top of the restaurant demands. I cannot be naiive and think I can keep this team together forever but given such diverse ages, backgrounds and aims I am very proud to have such a team of harworking and dedicated people to rely for the mainstay of the Milton. Long may it continue.

David Littlewood is our Executive Chef and his passion for all things culinary is unwavering. A chance meeting introduced us and hopefully he is as grateful for that day as I. His skills, commitment and much burning of midnight oil after restaurant service in trial runs have been recognised in the past when he won the coveted local title of Grampian Chef of the Year 2007 and his passion is clearly infectious, encouraging one of our Commis Chefs at the time to win the Young Chef of the Year 2007 (who has since moved on to the dizzy heights of Inverlochy Castle) and assisting Head Chef, John Chomba, to claim the Grampian Chef of the Years title in 2008. For his continuing efforts David has reached the finals of the Scottish Chef of the Year 2009 which is to be held in Glasgow later this week.

Maybe I shouldn't tempt fate by hoping that I will have some exciting news to report later this week but we do wish him all the best and will be in Glasgow to cheer him on.....

2009-02-09T08:44:00.001-08:00

Finally we have our blog area and hopefully my ramblings on the Milton Restaurant will prove of some interest. I should really have done something about this sooner given the developments of the restaurant in the four years we have been here but it always seemed to end up as one of those "tomorrow jobs". It's easy to slot ideas and intentions under that heading but now it is done and can be used as an impetus to move other "tomorrow jobs" up the list.

Four fours years we have fought the restaurant bamboo floor with various ideas and snake oils but finally, as was always the answer, we committed to doing the job properly and closed the restaurant for the first week of February and had the floor stripped and resealed properly. Of course, seeing the result now makes me wish we'd had it done sooner. The whole room looks a lot airier and brighter with the lighter finish and hopefully it will be durable. Well, over the course of the next four years we can deliberate when to re-do it if necessary....

The snow arriving at the same time as the restaurant closure was a welcome bonus as, being at a location where the majority of our customer have to drive, we would have seen a decrease in business under such conditions. The cold spell has come with a vengeance, -17 degrees last night further up Deeside at home, but Leys Estate have done a wonderful job keeping the car park and paths clear for easy access.

The kitchen were kept busy throughout the closure as David Littlewood and John Chomba prepared themselves and the rest of the brigade for some upcoming competitions. Their achievments to date have been fanstastic and their passion seems boundless. They should have some progress results back and with luck we will have more good news to tell by the time I get round to noting down some more ramblings

That will be a "tomorrow job".