We're Kings Of The Castle

Mar 9 2008

The Secrets Of Working Life Behind The Battlements

HEAD CHEF

KEVIN DALGLEISH

PERCHED on the edge of the North Sea close to John O'Groats, Ackergill Tower is one of Scotland's best-kept secrets.

The magnificent 15th-century castle is favoured by corporate giants such as the Pepsi dynasty who come for its privacy, friendly atmosphere and outstanding food.

Kevin, 35, of Hawick, worked in the kitchens of the Savoy before heading north to work with the finest ingredients in the world.

The job: I have been head chef at Ackergill Tower for eight years.

How I did it: I started in the Savoy as a commis chef before becoming chef de partie.

I would leave the house at five in the morning and would get home at midnight. If you do the best you can, as quickly as you can, you get on.

The executive chef Anthony Edelman was a real gent and a mentor to me in the early days. I came to Ackergill to experience working with the world class produce. I had two years as sous chef before returning for an eight month stint and ended up staying eight years.

Every year we invite one of the world's top chefs to put on an event. It's a great way to exchange ideas with people like Angela Hartnett and they seem to love coming here, too.

It is more like a family home than a hotel and we have nice touches like photo frames of the guests in their rooms.

We have a lot of corporate clients. We once had a visit from the chairman of Pepsi who flew his family direct from America in two private jets so if one crashed the secret recipe would be safe.

I have served dinner for people like George Harrison but everyone gets the same treatment.

Perks: Being able to work with the best produce in the world. Most of our visitors say we should have a Michelin star but because it is a private residence we do not qualify.

I was one of only six Scots asked to join the Academy of Culinary Arts and I feel I have nothing to prove.

Five-year plan: I could not go back to a hotel having worked here. Every day is different and that keeps it fresh.

Tips: I look for people who are keen because you can always teach them what to do in the kitchen. If young chefs prove themselve here I can get them into any restaurant in London.

Visit www.ackergill-tower.co.uk

SOLDIER

MAJOR GARY SPENCE MBE

WORKING at the country's most famous castle is not all about photo opportunities and history lessons, says Gary.

The 54-year-old, based at the Scots Guards' HQ in Edinburgh Castle, helps recruit young soldiers.

The job: I look after welfare support for soldiers, families and veterans and co-ordinate recruitment.

How I did it: I joined up at 17. I served in Germany during the fall of the Berlin Wall, fought in the first Gulf War and came under fire in Northern Ireland.

Recruitment is slow right now because Iraq is an unpopular conflict but we have seen a rise since Prince Harry's tour of duty and the Ross Kemp documentary in Afghanistan.

It is my job to support families of soldiers killed and injured in the line of duty. The Scots Guards have 650 soldiers in Iraq and 150 in Afghanistan. We lost a guy in training and another in Iraq plus we have had three wounded in Afghanistan. The help families get from the Army is impressive.

My son Iain joined the Guards last year, a proud moment for me. He is in Afghanistan.

Five-year plan: I am due to retire but I'd like to stay on in some capacity.

Perks: Soldiers start on £16,000 but there are bonuses and allowances for operational duties.

Tips: The diversity is incredible. I started as a sentry at Edinburgh Castle and moved on to patrolling Kenyan bushlands.

WEDDING PLANNER

PAULINE MacALONEY

PAULINE helped take more than 300 couples down the aisle at a Scots castle last year.

But in her previous role as a manager for clothing retailer Gap, the 37-year-old was more used to chasing shoplifters up Oxford Street.

The job: I am a wedding co-ordinator at Glenskirlie Castle in Banknock, Stirlingshire.

How I did it: My husband Colin got a job at the Savoy in London and I was manager of Gap's Oxford Street store.

It was a crazy period and I spent a lot of time sprinting after shoplifters. After five years we moved north. I became district manager for Gap in Glasgow and Edinburgh and Colin became the youngest-ever manager at Glenskirlie. When we had our daughter Larissa, I quit work. Later, I started to get more involved in Glenskirlie.

Colin wanted to put a function suite on to the castle so we could double the number of weddings we have. It allowed us to increase from 160 to more than 300 weddings a year.

Couples approach us for an initial meeting and I show them round the castle. We keep in touch in the lead up to the wedding and they come for another visit two weeks before the big day to make sure everything is in place.

I get inquiries from people planning weddings four years away. January, February and March are my busiest times because of all the engagements at New Year and Valentine's Day.

Perks: We sometimes stay in the castle as a special treat.

Five-year plan: We have launched an online gift service and Colin is talking about doing another castle.

Tips: It is important to be organised but it is a fantastic feeling when it goes right on the day.

Visit www.glenskirliehouse.com