Meet our Pastry Chef, Beth. Her creative ability when it comes to baking and designing cakes is something of a legend around here.
She started here as one of our Meikle waitresses while she was still at school, but her talent was totally wasted on the frontline. Beth found her passion after doing a few shifts in the kitchen, and ended up transferring to work as our pastry chef, she’s never looked back. She left to work in a few different places but always found her way back to Crieff Hydro.
But let’s hear some more about our Beth from the lady herself…
What is the best thing you’ve ever baked?
Best thing I have probably ever made was a Christian Louboutin shoe and shoebox cake which was an absolute nightmare to get right! Was worth it in the end though thankfully.
What’s been your biggest life achievement?
Probably representing Britain at a cooking competition in France and coming third.
Sweet or savoury?
Sweet – always!
What’s your favourite thing about being a pastry chef?
My favourite thing is getting to be creative every day and making things look pretty. It’s a perfect mixture of art and cooking which I love. It’s also nice to hear about people enjoying eating, or even just looking at things that I’ve made.
Mary Berry or Paul Hollywood, and why?
Mary Berry – because she is simply brilliant.
What’s been your favourite day at Crieff Hydro so far, what happened that day?
My most memorable day was ‘bed race day’. The hotel was getting new beds for all of the rooms, and they thought we might as well put the old ones to good use. Each department was given a bed that they had to decorate into a theme (ours was the mad-hatters tea party). On race day, we all raced each other around a track at the front of the hotel until there was a winner. Everyone was dressed up and one person had to be in the bed while being pushed by three other members of their department. It was hilarious.
What are three names you’re known by?
Bethea, Little legs or Dougie (don’t ask)
Where is the most exciting place you’ve ever been to?
That’s a difficult one. It would have to be either New York (because there were so many amazing places to eat) or Florida, because me and my other half went to theme parks, beaches, good restaurants and it’s where we got engaged!
What’s your party trick?
I used to do majorettes when I was younger so probably an impressive baton trick – can also juggle fairly well.
What’s in your fridge right now?
Loads of fresh fruit and veggies, some classic homemade chocolate crispy cakes, a shelf full of different cheeses, wine, venison, bacon and eggs.
If you could have desert with a famous person (dead or alive) who would it be and what would you make for them?
Billy Connolly, and I’d make him a pineapple tarte tatin with rum and raisin ice cream.
What’s a day in the life for you at work, give us the insider info?
Usually arrive in the morning and my first job is to make scones. While they’re baking, I decorate all of the cakes for that day, then take everything up and arrange them on the displays in the Winter Garden. I then deal with any dietary requests for afternoon tea and normally spend the afternoon testing out new ideas and recipes.