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Chef: Colin Nicholson
Restaurant/Kitchen: Mingary Castle
Location: Kilchoan, Ardnamurchan
Social Media: @island_chef23 / @mingary_castle
Tucked away in the stunning Ardnamurchan Peninsula, Mingary Castle isn’t just a historic landmark—it’s a food lover’s haven. Leading the charge is Chef Patron Colin Nicholson, whose passion for Scottish ingredients shines through in every dish. Whether it’s his creative spin on local favorites or the unexpected twist of Oyster Ice Cream that has everyone talking, Colin brings a fresh, exciting vibe to the castle’s kitchen. Come along as we explore his journey, the inspirations behind his cooking.
1. Your restaurant/role:
Chef Patron at Mingary Castle in Ardnamurchan, Scotland.
2. Describe your kitchen:
My kitchen consists of a close-knit team of four chefs. We work together to showcase local seasonal and foraged produce, using a nose-to-tail approach to cooking, ensuring minimal waste.
3. Favourite Chef Works item and why?
I love my Capri Premium Chef Coat. It’s comfortable, lightweight and perfect for working long hours in a hot kitchen.
Chef Colin Nicholson wearing Chef Works Capri Premium Chef Coat
4. First job in the industry:
My first job in the industry was at Macleans Bakery on my home island of Uist in the Outer Hebrides when I was just 13 years old. I worked there part-time while I was at school. My first cheffing job, however, was at Langass Lodge on North Uist. The Head Chef at the time, John Buchanan, saw something in me that I didn’t know was there and had a lot of patience with me.
5. Favourite cookbook:
It really depends on what I am looking for in terms of inspiration. Having a good collection definitely helps. I always find myself going back to the french laundry cookbook, and I always get my Commis to read it when they’re learning the craft. It’s a real staple.
6. Your awards/career highlights:
Opening the Mingary Castle at aged 32 was a huge achievement for me and I couldn’t have imagined just how much we’d achieve going forward. I think my highlights are being awarded 3 AA Rosettes earlier this year and shortly after being crowned Chef of the Year for Scotland by the AA.
Colin Nicholson Chef of the Year for Scotland 2024
7. Your cooking inspiration:
Scottish produce is the inspiration behind all of my cooking. I put good seasonal Scottish ingredients at the heart of everything I do in the kitchen and work to showcase them to their full potential.
8. Your specialty creation and what makes it so special?
It has to be my Steamed Turbot with Tobermory Smoked Mussel Mousse, Sea Kale, Daikon, and Fennel Belouté. One of my favourite dishes and I’ll always have it on the menu when we’re lucky enough to get fresh Turbot in.
Chef Colin with a 13kg Turbot ready to make his specialty dish Steamed Turbot
9. Favourite dish to eat and why:
I’ve been loving fresh crab this Summer, as it’s caught right outside the castle and tastes so sweet and fresh just off the boat. We serve it with crumpet, fresh apple and a dashi jelly. It’s definitely one of my favourite dishes to eat and it was actually the favourite of the AA inspector who visited us earlier this year too.
10. Weirdest thing you ever ate:
Fish eyes. When I was living in Australia, one of the chefs was cooking fish heads while making our staff meals. I was dared to eat the eyes—would not recommend!
11. Favourite ice cream flavour and what do you pair it with?
My favourite ice cream to serve is our signature Oyster Ice Cream. Oysters are funny—you either love them or you hate them and it’s great seeing our guests’ reactions when they try it in an ice cream. A lot of people who think they hate Oysters actually really enjoy it, which is always lovely. My personal favourite ice cream to eat is Salted Caramel.
Chef Colin’s Signature Oyster Ice Cream served at Mingary Castle
12. Favourite family recipe:
My mum makes a great curry. I can never replicate it myself and it only tastes right when it’s made by her and served at home.
13. Favourite wine—any specific ones in particular?
I love a glass of anything bubbly! I’ve really been enjoying Delamotte Blanc de Blancs, which we have on the menu at the castle. It’s refreshing and citrusy and goes really well with the snacks we serve on our tasting menu.
14. Who would you most like to cook for?
I’d love to cook for my Mum and Dad, as I’ve never cooked for them fine-dining style.
Colin in prep wearing his Capri Premium Chef Coat
15. And who would you least like to cook for?
As much as I would love to cook for Gordon Ramsay, I imagine it would be completely nerve-wracking!
16. Favourite things to do when not cooking:
I love to be outside with my dog, Hector. We’re so lucky to be in Ardnamurchan surrounded by beautiful countryside and beaches.
17. Your latest project:
I’ve currently got a side business going on where we make pies at the castle and sell them at the local market. The community has really been loving them!
18. Favourite city to visit—any particular highlights?
I really loved Melbourne when I was living in Australia. The food, drink and coffee culture there was really exciting – I’d love to go back.
19. Your greatest indulgence?
Has to be coffee—I can’t go a day without it. My favourite is Papercup Coffee, which I visit every time I’m in Glasgow.
20. And finally, your all-time best culinary tip?
Never stop learning. I still find that I’m learning something new every single day.
Photography: Ashley Coombes, Epic Scotland Ltd @ashleycoombesbusiness