Issued by: Alan Air Media Services

On behalf of: Smiths at Gretna Green

Tel: 07974 765870

Date: 29.1.14

FOR IMMEDIATE RELEASE

NORFOLK-BORN CHEF PHIL

WOODCOCK IS COOKING UP A STORM

AT GRETNA GREEN

"I got my passion for food and fresh produce from helping out my grandad on his allotment when I was a kid growing up in Norfolk," - Phil Woodcock, Head Chef, Smiths at Gretna Green.

A NORFOLK-born chef has been appointed Head Chef at a leading boutique hotel in Scotland.

Phil Woodcock, 32, who grew up in the village of Salhouse, is now in charge of the kitchen at the award-winning four star Smiths at Gretna Green hotel.

"I'm delighted at the appointment as it really gives me the opportunity to stamp my personality on the range of dishes we offer our diners," he said.

His first Winter Menu - which includes a main dish of locally sourced lamb served with a Scotch broth risotto, and a Black Forest dessert served with chocolate fondant and cherry sorbet - has already earned favourable reviews.

Scotland on Sunday'sSpectrummagazine recently raved about his wild mushroom risotto while Lake District food writer Sue Crawford described his dish of venison, sweet and sour cherries, chocolate and liquorice as "sublime".

"Ultimately, cooking is about the eating experience for the people who travel and pay to sample your food and I always want to hear

their opinions," said Phil, who cited his grandparents as major culinary influences.

"I got my passion for food and fresh produce from helping out my granddad on his allotment when I was a kid growing up in Norfolk,"he said.

"I helped dig up and pick his vegetables, made wine from some of his grapes and it made me realize from a young age the importance of ‘picking your own' and sourcing local produce.

"I learned very early in life about the seasonality of fruit and vegetables.

"My grandfather's name is Bernard Smith - he was on my mother's side of the family - and I always used to joke that I was going down to Smiths Café whenever I went for lunch so it's ironic I am now working for Smiths hotel.

"When I wasn't with my granddad I was with my grandma - Janet Sims on my father's side of the family - licking out the bowl when she was making cakes.

"She also kept goats and chickens so I learned about fresh milk and eggs."

Phil's formal culinary journey began when, as a young teenager, he began washing pots at Salhouse Lodge near Norwich which served bar meals and had a busy carvery.

"Later, I learned how to prepare vegetables and I also worked at the Broads Hotel in Wroxham while I was at Broadland High School doing my GCSEs," he explained.

"From High School I went to City College Norwich on day release whilst working full-time in pubs and hotels."

Phil is also on the Board of the Dumfries and Galloway Chefs Association.

"My philosophy to food is based on KISS - Keep It Simple Stupid - use only a few ingredients from local sources and use the best cooking method to extract the maximum flavor," he explained.

He cited Swedish chef Magnus Nilsson as an inspiration. His Faviken restaurant has been voted one of the best in the world.

Ends

Notes to editors:

• A digital image of Phil Woodcock accompanies this media release;

• Phil is available for interview;

• Please contact Alan Air Media Services for further information;

• Gretna Green Famous Blacksmiths Shop attraction is near the Scottish/English border includes a museum housing the legendary Marriage Anvil, high-quality shopping, Foodhall, a restaurant and is one of Scotland's most popular visitor destinations and wedding venues;

• It is owned by the local Houston family who also operate the adjoining award-winning four starboutique hotel, Smiths at Gretna Green and farm the land surrounding Gretna Green;