Meet the chefs creating Scotland’s Best Eating Experience

The restaurant industry can be fickle. New establishments open all the time – while others close their doors just as regularly. But every now and then you come across a restaurant that is the real deal when it comes to offering something very special.

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1610 at The Globe Inn in Dumfries opened five years ago, and in that time, it has firmly embedded itself in the heart of the Scottish culinary scene with the awards to prove it. Indeed, it was crowned the Best Eating Experience in Scotland at the prestigious Thistle Awards last November, and it’s celebrating its third year of inclusion in the Michelin Guide.

And it’s achieved all this despite the venue being bought by its current owners, husband and wife duo, Professor David Thomson and Teresa Church, with the simple yet honourable aim of preserving the history of the inn and its connection to Robert Burns.

© Supplied by The Globe Inn Dumfri

It started with saving a piece of history

So how did The Globe Inn evolve from a somewhat quaint albeit important piece of history to the Best Eating Experience in Scotland? We spoke to head of cuisine, Jonathan Brett, and head chef, Fraser Cameron, to discover the secret to 1610 at The Globe Inn’s success.

Jonathan told us: “We’ve built the team over the last five years and to achieve what we have over that short time is amazing. We’ve been in the Michelin Guide for three years – when we started, we thought we’d be five years down the line before we got anywhere near that.

“And to win the Scottish Thistle Awards last year was incredible. The team puts in so much work, and they really understand what we are trying to achieve – both upstairs in the kitchen and downstairs in the restaurant.”

Jonathan believes the key to success lies in always striving to achieve better. “We’re always in a progressive state,” he said, “every time you change the menu – every time you change anything – it has to better than the time before.”

© Supplied by The Globe Inn Dumfri

A shared passion for fabulous food and produce

Jonathan credits the support given by owners David and Teresa as another key factor in the team’s success: “When it comes to awards and competitions, David and Teresa give us the freedom to enter. Our team is so important to us, and the awards are equally important. They show that we are doing the right thing and we’re putting the effort in.

“We’re not in the central belt; we’re down in Dumfries. But the message we’re trying to put out and the reason we enter these competitions is to show that you don’t have to go to Glasgow to get good food, there are other places – and Dumfries is a nice place to visit!”

In talking to Jonathan and Fraser, you can sense the positivity and passion that is at the heart of 1610 at The Globe Inn, passion being something Fraser says runs through the entire team.

He explained: “It starts with the passion that David and Teresa have for supporting us in what we love to do. In this kitchen we’ve always said all you need is passion, everything else can be taught.

“Passion is where it all starts, and with that you want to work with the best produce. People sometimes overcompensate with cooking to make up for an inferior product, but Scotland’s natural larder is second to none. We’ve got the best shellfish and the best meat, it makes our job really easy.”

© Supplied by The Globe Inn Dumfri

From the kitchen garden straight to the plate

This focus on top-quality local produce has led to 1610 at The Globe Inn in Dumfries establishing its own kitchen garden, which is now in its second year. Fraser told us more: “When we started the garden, we based it on what we like eating and what can we grow that we can use. This year we’ve been able to be more strategic in our planning.

“It allows us to make the most of the produce when it’s at its peak. In hospitality you need to give everything but balance it from a business perspective, it’s not easily done. But growing our own produce helps us do that.”

The garden is located on the Comlongon Castle estate (also owned by David and Teresa), and it’s not just vegetables the garden is providing for the chefs either. They have honeybees for honey, chickens for eggs and they’ve started using their own sheep for lamb.

There is also an abundance of soft fruit and herbs, and a field of asparagus has been planted although it will be a few years before that will be fruitful.

Additionally, the team cure and pickle produce to allow them to preserve and use it throughout the year.

© Supplied by The Globe Inn Dumfri

Sustainable in the true sense of the word

“We’re building towards the future,” said Fraser. “People throw the word ‘sustainable’ around a lot but with no backing to it. What we’re trying to do is build something that will last into the future.”

A kitchen garden, the very best local produce and creative freedom? It sounds like a chef’s dream – Jonathan agreed: “It really is, and it’s down to David and Teresa and their passion.

“They bought The Globe Inn purely to save the history on the Burns side, but on the back of that we’ve now got this stunning restaurant that’s won all these awards and keeps on going to strength to strength.

“We want to give people a reason to turn off the motorway at Gretna and head here. When you come to 1610 at The Globe, you know what you’re going to get is the top of the range.

“Often people think that must mean it’s very ‘stuffy’ and formal – it’s really not. It’s very relaxed and welcoming here, but what experience is really something special.”

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Discover Scotland’s Best Eating Experience for yourself and book your visit to 1610 at The Globe Inn, Dumfries.

The Globe Inn, 56 High St, Dumfries DG1 2JA