Head ChefHead Chef David Kinnes joined the team in July 2011. With a long career already behind him in the UK, David 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.
Our menus are based around a daily changing table d'hote format, with 7 or 8 dishes available to choose for each course, which allows the kitchen to design menus around whatever is coming from the market or our gardens.
David's 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.