Head Chef
Mark Nixon joined Rufflets Management team in June 2006 from Archerfield Country Club in East Lothian. Mark brings not only great experience to Rufflets, but a great passion for food, which we all benefit from!
His cooking style very much complements our kitchen with his insistence on only the highest quality of local fresh produce allowing him to create a range of menus and dishes that will excite and delight.
In July 2008, Mark was tasked to re-invigorate the dinner menus, moving away from the table d'hote style to create a new, vibrant, a la carte style menu, to allow diners more flexibility and choice. Changing quarterly, his menus include prime Scottish reared beef, hill fed lamb, venison, fish and seafood landed at East Neuk harbours feature - so lots of local, seasonal and well-sourced ingredients can be enjoyed.. Locally grown vegetables, soft fruits and herbs supplement our own seasonal garden produce. Fresh pastas, ice creams and sorbets are all made in house.
Cooking is light, in the modern Scottish style, with emphasis on enhancing the natural flavours of the ingredients and on presentation.
