Tim & Anna Dover work together at the restaurant, Anna is in charge of table service and Tim exercises his skills as Head Chef in the kitchen, and in his words...
"My wife and I opened the Roost Restaurant in the village of Kintillo near Bridge of Earn, just outside Perth, in the summer of 2008. Seven years on the restaurant is firmly established in the area and we are known for our extensive use of Scottish ingredients, which I prepare in the classical French style that I have learnt in kitchens at home and abroad throughout my career.
I enjoy forming strong relationships with suppliers of the best quality produce, so that I can devise exciting and seasonal dishes for our menus.Our dedication doesn’t end in the kitchen as we enjoy fishing and foraging for our own ingredients - including wild garlic, alexanders and chanterelles - many of which appear on the menus throughout the year.
Nothing is more sustainable than our kitchen garden that features vegetables and herbs used in the restaurant. Throughout the summer months we are able to use our own supply of herbs, salads and vegetables such as potatoes, chard, baby carrots, beetroots, leeks, broad beans and purple sprouting broccoli while flowers are also grown for the restaurant."