Chris Percy-Davis, personal chef to the Duke and Duchess of Roxburghe
Chris has been a professional chef for nearly 20 years and brings with him a wealth of experience and culinary knowledge. He has been lucky enough to work in a number of high quality establishments such as the Greywalls Hotel in Gullane and the St Andrew's Bay Hotel in Scotland.
Chris' work has taken him across the world, being employed as a private chef in France, Switzerland and other European destinations.
Chris very much believes in seasonality and taking advantage of what the local area has to offer. Working on the Estate means that he has access to a variety of foods from game, salmon and lamb from the hills not to mention the fruit and vegetables grown in the gardens.
As Head Chef at Floors, Chris' job is very diverse - cooking for the Duke and Duchess, supplying the Terrace with it's scrumptious menu, catering for the sporting parties and much more.
Floors Castle and the Terrace Cafe have been supplying good food to the public for nearly 45 years. As well as introducing his own ideas, Chris will continue to work with the special recipes created over the years in the Castle Kitchen, so the old favourites won't be going anywhere!