Chef’s Table: Gary Robinson talks his comfort favourites and cooking for King Charles

Chef Gary Robinson has worked in the culinary industry for over 30 years in some of the most prestigious kitchens across the world — including working as head chef for King Charles. Now, he is the head of the culinary program at Taymouth Castle, bringing his vision of honouring Scotland’s culinary heritage to life.

Gary is also a huge champion of the sustainable practice of regenerative farming – a conservation and rehabilitation approach to farming where the goal is to not only grow incredible produce, but also protect and enhance the biodiversity and environment around you.

So for the next edition of our Chef’s Table series, we sat down with chef Gary Robinson to talk about his incredible and storied career. Here, he shares some anecdotes from working with the royal family, his sustainability efforts and his comfort foods.You head up the culinary program and onsite dining at Taymouth Castle in Scotland.  What sets your menu apart?
At Taymouth Castle, our menus are rooted in integrity and provenance. However, it’s all about doing things for the right reasons. What sets us apart is our commitment to sourcing and producing food the right way—we let the ingredients speak for themselves. We’ve started our own herd of lowline cattle, which were chosen for their resilience and quality. We have access to a bounty of amazing fruit, vegetables, and seasonally foraged ingredients where we are also planting over a thousand heritage fruit trees. Our aim is to build a legacy of sustainable, regenerative food production which means investing time and care into our offerings.

How would you describe your style as a chef? What do you want your guests to experience when they come to your restaurants?
My style is ingredient-led and honest. I want guests to feel a deep connection to the land and the story behind every dish. When they dine with us, I hope they experience a sense of place, embodying Scotland’s natural beauty, rich culinary heritage, and the care we put into every element, from field and sea to fork.

You have had a culinary career spanning over 30 years. Where did your passion for cooking come from?
It started at home. I grew up in a family where food was central to everything—celebrations, comfort, and connection. I was fascinated by the etiquette of the dining table, the way food could bring people together and tell stories. That passion has only deepened as I’ve travelled and worked in kitchens around the world.You are a huge champion of regenerative farming. Why is this so important to you?
I believe it’s a responsibility. It’s about giving back to the land, not just taking from it. At Taymouth, we’re building something that will last generations. That means nurturing the soil, respecting the animals on the land they call home, and creating a food system that’s as sustainable as it is delicious.

At Taymouth Castle, your vision is to honour Scotland’s culinary heritage. What do you love about Scottish cuisine?
I love the purity and simplicity of it. Scottish cuisine has often been misunderstood, but at its heart, it’s about celebrating incredible produce like wild game, seafood, berries, herbs and of course whisky…the list is endless. We don’t need to mask these ingredients; we just need to showcase them with respect and confidence.

You were previously the head chef for King Charles (then Prince of Wales) at Balmoral. What was that experience like?
It was an honour and a privilege. Cooking for someone so passionate about sustainability and local sourcing aligned perfectly with my own values. It was also a masterclass in precision, discipline, and the importance of tradition.

Do you have any fun anecdotes from your time working with the royal family? Is the atmosphere in the kitchen any different from say, a fine dining restaurant?
There’s definitely a sense of tradition and formality, but also a simple but deep appreciation for good food. One of many moments that stand out was preparing an ad hoc picnic with foraged ingredients. It was just one of those brilliant reminders that even in the most formal of settings, food can be playful, personal and very much of the moment.Away from the restaurant, what is your ultimate personal comfort food or favourite dish?
A proper shepherd’s pie. It’s humble, hearty, and should be full of deep, rich flavours. It reminds me of home, family and simpler times.

Why is this a comfort food to you?  Do you have any special memories associated with the dish?
It’s what my nana used to make on cold nights. The smell of it baking in the oven, the crispy top, the rich filling – it’s pure nostalgia. It’s the kind of dish that wraps you up like a warm blanket.

Do you have any tips for our readers attempting to recreate this dish?
Don’t rush the filling. Let it simmer so the flavours deepen, and doing so in an oven rather than a pan, offers up much fuller, deeper flavours. And always season your mash well. A little grated cheddar on top before baking never hurts either!

Who are some of your chef heroes?
Generally, I have huge respect for chefs who champion local produce, keep traditions alive, and remain humble. Alain Passard, Shaun Hill, John Williams, and José Andrés come to mind among many others.

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