28/03/2026
Think these comments speak for themselves…. Get yourselves down to Galashiels for a few days and make sure to book a table at the award winning Cafe Auberge right below our Room in the Borders accommodation.
Meet chef patron
63 times around the sun for this man and he knocks his pan in like he’s 25. 70 hours a week is “taking it easy” and there’s absolutely no hyperbole in that statement. Cooking his whole life and a repertoire of food that would fill the archives of the Vatican, not one dish in Auberge is from a recipe book.
I first met him when he came in for a trial shift for a head chef position at my first restaurant 16 years ago, he was trial no 5, his 4 predecessors ran about daft and done all they could hoping to impress. 2 hours in to his trial and I only saw him stand about staring, walking about sampling, spoon in hand. It took a while for the penny to drop - when it did, I realized we were on the trial shift.
Before the evening service was over I offered him the position - aaaaaaaaaaaaaaaaaaand he said he’d think about it 😢. 16 years, 3 restaurants later with Auberge being the 4th and he’s still putting specials on I’ve never tasted before. I think I’ll start a “Chefs Special Series” on here every coupla days and you can pull us up when a dish comes around twice 🥴
Anyhoo, that’s the face and man behind the dishes you’re sampling at Cafe Auberge. What’s your thoughts and what’s your favorites that you’ve had at our restaurant? We’d love to hear your feedback. Much love, cheers the now x
