Jean-Baptiste Bady is now at the helm of the kitchen at Balfour Castle.
Jean-Baptiste is happy to give lessons in cooking to individuals or small groups working to menus or dishes agreed in consultation according to interest and experience. Creations can be served in the dining room or chilled and vacuum-packed to take home Jean-Baptiste is driven in his belief that sourcing produce from local farmers and producers delivers the essential freshness and authenticity required to truly “create taste on a plate”. Where possible he will use the best of the local Orkney produce such as lobster, scallops, beef, game and vegetables from the gardens at Balfour. Throughout his career he has worked at many revered Relais and Châteaux and Relais Gourmand properties. His early inspiration, at the age of just 22 years, was the three Michelin star chef, Bernard Loiseau, of the Relais Gourmand La Côte d'Or Bernard Loiseau. From Chef Loiseau, Jean-Baptiste learnt to understand food and how to keep it simple, yet tasty; by following the philosophy of no more than three flavours on the plate a philosophy he still lives by today. He also learnt firsthand how you inspire a team in a calm and cheery working environment through observing Chef Loiseau's unique and professional attitude to work.
Remaining true to his early mentor, Jean-Baptiste runs his kitchen in the same style, encouraging learning in a relaxed and constructive environment.
Before joining the Balfour team, Jean-Baptiste worked as head chef at Kinnaird Hotel and Estate in Perthshire where he was named “Scottish Chef of the Year 2009” at The Scottish Hotel Awards.
Activities at Balfour Castle Include:
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