Wendy Matheson

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I have over 25 years of experience in the hospitality industry in various roles and positions ranging from chef to hotel and restaurant owner. Along with our former head Chef Charlie Lockley we achieved 4 AA rosettes and a Michelin star for over 10 years. Our focus however has changed since, but never compromised on our ethos of providing quality food using local suppliers, celebrating Scotland’s natural larder, food culture and traditions, emphasising seasonal and freshly sourced ingredients. The Kale Yard, a new garden café launched this summer has proven to be a very successful addition to our culinary offering at Boath. It features a wood fired oven and uses garden vegetables, herbs and salads from the 22 acre of gardens at Boath House. The menu is short and items are changed when they run out. All pastas, breads and ice creams are freshly made in both restaurants and meat and fish are sourced in the local area.
Slow Food has been part of the ethos at Boath for nearly 20 years. We ran the local convivium with Pam Rodway many years ago and have been thrilled to attend Salone del Gusto several times.


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