After the extremes of a dry, warm March into one of the wettest April’s on record the weather seems to have returned to some sort of normality – four seasons in one day have not been uncommon over the last few! The grounds remain wet enough for us only to have managed one cut of grass so far this season, and even that had to be done between showers. The flowers are opening up nicely though and the tree foliage thickening heralding a more colourful few months ahead at Raemoir.  Hopefully the occasional overnight frosts will not take their toll.

With the swings in weather the River Dee has been proving a challenge to the fishers, or at least those that have been staying with us.  I dare not lay any claim to my expertise on the water but so far catches have been recorded as depressingly low with an early return to the Bar for a consolatory dram or two! The weather has been so erratic that one group told of farmer friends who were thinking twice about planting a potato crop this year as the cost and effort would likely not provide a commercial return. I dare say we will see the price of potatoes rise as a result and therefore so will our Haddock & Chips! It is extraordinary to believe that such a pleasant warm spell in March will have implications on our business later in the year.

With the Marquee finally in place we now have to consider the landscaping and grassing of the surrounding ground. The rain has meant we have lost the first sewing so hopefully the second will be more successful. We originally expected an upfill of around 2 feet to have the base for the Marquee level with the house and kitchen but in the end, at the furthest out point, it was nearer 5 feet so a use was found for the redundant tennis court. However the excavation has now left us with a bit of an eyesore so a pond would seem the obvious feature. I had thought it would be best placed at the far side but having observed the water there stagnant and that the near side seems to have a natural flow across it there is not much point in fighting that which already exists so as soon as everything dries up it’ll be back in with the diggers to shape out something a little more attractive.

Inside the house some of the bedrooms have come under Mrs Rae’s eagle-eyed scrutiny again (no, that’s not her sitting on the stair window sill..) but planning in her intended works is the next challenge. With business increasing there are less opportunities to close rooms for a few days (if the truth were told after 18 months of trying to re-establish the business I am not inclined to do so for any length of time!) but in order to progress it must be done so my apologies for any upheaval and the smell of paint once again. Hopefully the results will be worth it.

With our Michelin Guide recommendation, David Littlewood heads the kitchen brigade in grand style. Three of the brigade, Alexandria, Sam and Mike are all through to different categories in the Grampian Chef of the Year competition finals this month so hopefully we will have more news next. Fabrice is the new man on the team and is shaking up the Restaurant so be ready to succumb to his Gallic upselling techniques. Stephenie and Tamarah can be found at reception and Kim keeps the place clean so if there is anything you need, please just let us know.

We hope you enjoy your stay

Over the last few weeks our main challenge has been the heating system and a temperamental boiler both of which are near impossible to understand.

Guests last month will be aware of the radiator and plumbing issues we have discovered however after weeks of trial and error we finally managed to get everything working as best we could to contend with the expected seasonal weather. However, on the last Monday in February, the temperature outside was so unseasonably high that we turned the heating off as inside the house it had risen uncomfortably. There is no thermostatic control over the heating system apart from a dial on the boiler so the house temperature has no effect on the output!

As we drew into the afternoon a light breeze started to make it feel airish inside so thinking ahead for the evening, the heating was turned back on. An hour later the radiators had not warmed up so the boiler was checked. It had tripped for some reason so we switched it on again only to have to repeat the whole process half an hour later. The boiler appeared to be pumping against a restriction in the line then shutting itself down. The main circulation pump was suspected and a quick call to our friendly plumber confirmed our suspicions and that a new one was needed. As the boiler also provides heat for the hot water supply we left it on to ensure there was enough for all our guests next morning. But the story doesn’t end quite that simply.

When driving home later I noticed the temperature on the gauge in the car. It’s hard to remember when we felt 15.5 degrees at any time over the last year never mind at 10.30pm on 27^th February but the picture tells the story.  What a strange experience being able to drive home at this time of night with the window open and not suffer a frostbitten right ear!

It was a slightly cooler, but still arguably unseasonal, 10 degrees when returning to work at 6am the next morning, but inevitably, on reflection, the condemned pump had decided to take on a new lease of life overnight and the temperature in the house had risen to a degree just below suffocating! So much for our planning. It never rains but it pours…. with hot water in our case! The priority list is not getting any shorter. Onward and upward…

August 2011

At Raemoir we are always looking for something different for our customers so we have started taking brides and grooms up the Hill of Fare for a unique photo opportunity. It’s a fabulous setting and it was during one of these shoots that we came up with the idea of possibly serving dinner there. This year for the Banchory Summer Ball auction, organised for charity by Logan Sangster, we decided to offer Dinner, Bed & Breakfast for 2 with the dinner being served on top of the Hill. The lot was so successful that we were encouraged to enter another for Dinner for 10. The bidding was extraordinary to say the least and we were absolutely delighted that the combined lots raised almost £4000 for charity. Of course, with such endeavours, there are always things that are not thought about initially – in this case some form of shelter, and given the “summer” we have just had it was completely necessary! We asked Esslemont Marquees if they could help out and…..well the picture tells the story. The dinner for 10 turned into 14 and the original dinner for 2 into an 8 such was the excitement and desire to share the experience. David, our Executive Chef, created a fabulous menu, all prepared in the marquee and the weather thankfully remained dry, although we did think that our own Hurricane Irene was determined to join in for a while! Would we do it again? Absolutely – how unique an experience do you want?

Straight on the back of being awarded 2 Rosettes for food we can now announce the arrival of our new Commis chef Sam Ritchie who was recently crowned Grampian Seafood Chef of the Year 2011 at the same ceremony where our Sous Chef Alexandria Hay won the seniors Chef of the Year award. Sam joins us from the highly respected Cock & Bull Restaurant and we are delighted that he now takes us up to a unique position – the only hotel in Grampian and Scotland with four regional Chefs of the Year in the kitchen. We have a lot to do at Raemoir to re-establish it as one of the leading Country House Hotels in Scotland and such commitment to the kitchen underlines the importance we put in providing a top quality product that cannot be matched elsewhere.

We are delighted to announce that Raemoir has been accredited by the AA with 3 Star status for the hotel and 2 Rosettes for its food. This is a fantastic award, especially as they have rated Raemoir with an exceptional 85% merit score which is on par with some of the top hotels in the UK, the national average being just over 76% so we are thoroughly delighted. Such recognition so early in our time at the Hotel is a reflection of the all hard work that has gone in by everyone involved at Raemoir and to receive 2 Rosettes immediately demonstrates that we are on the right track to making Raemoir a truly exceptional and unique Country House Hotel. A great achievement.

Its been over 9 months now since coming to Raemoir and I am struggling to recall everything that has happened (and hasn’t happened for that matter) in what seems a very short time! I had ideas about writing a few notes on a Blog every couple of days, if for no other reason than to have a diary to look back on, but as it seems with everything at the moment it is just one more job that hasn’t quite reached the top of the priority list.

The list itself is a source of constant bewilderment and reminds me of a music Top 40 where the top 3 changes weekly and an occasional new number one appears right out of the blue. At Raemoir the top 3 seem to change daily with ‘out of the blue’ entries happening with regular monotony!

What doesn’t change is the continuity of the quality of the food that the kitchen offers and this is what this news item is really about. We have over the years, starting at The Milton, developed an excellent brigade under the guidance of David Littlewood and it was important for us to continue this at Raemoir. David is a past Grampian Chef of the Year, as his right hand man, John Chomba both of whom achieved these titles when at the Milton and both of whom are Masterchefs of Great Britain. Sous Chef Alex Hay also tried her hand at the competition when she was at the Milton and having won the Junior section two years ago, came a creditable third in the Seniors last year. This was clearly not enough for her though and, following the footsteps of her peers, she came to Raemoir, entered the competition and won it last month, and up against some stiff competition.

I hadn’t really thought about it but it suddenly dawned on me on the night that we now have 3 Grampian Chefs of the Year in the kitchen, a first for Raemoir and for Grampian. The future looks exciting as well with some of the developments that the brigade are proposing so watch this space for more news but for now the moment belongs to Alex Hay, Sous Chef at Raemoir House Hotel and Grampian’s Senior Chef of the Year 2011.

I will be writing a frequent blog on life at Raemoir in this section of the website where there will also be announcements and up-dates on forthcoming events.

Julie and I took over the hotel in September 2010, a time of great excitement as we embraced the mammoth task of restoring it to its former glory.

A simple enough task, of course. Well, it is if you have no idea of what you’re letting yourself in for. It’s extraordinary how time passes and, despite the time that has elapsed, it feels like there is probably more to do now than there was then.

We set about clearing-out and re-arranging every area and department; repainting, carpeting, cleaning, fixing, heating, staffing….a never-ending list. Then the long hard cold spell over the winter of 2010-11 came and transformed the hotel and grounds into something fabulous and magical. With the weather, however, came leaks which meant more heating, more fixing, more cleaning, more carpeting.

Gradually the inside began to take shape though and we were satisfied that we were on the right road. Customers commented on the fresh and bright interior, the welcome, the comfortable beds, the ambience and we accepted all the compliments with gratitude, but there is always a doubt in your mind. Are we taking Raemoir in the right direction?

There is no intention of transforming it into a boutique hotel or soulless modern operation. We like to think that retaining its features as they are is the way forward, create the traditional Country House feel and charm yet provide the necessary and expected modern services and comforts.

The relaxing, easy-chaired lounge, the grand panelled dining room, the snugness of the Big Fish bar, the individual and quirky bedrooms all combine to give the atmosphere of a bygone era, though the occasional blue LED flash from the WiFi booster reminds us that we are in the 21st century.

It seems idyllic, and on occasion we still find it hard to believe, that we have the opportunity to rekindle Raemoir’s fortunes. There is so much to do, and sometimes it feels that there is too much to do, but there is always something that happens to restore your faith and energy. The invitation to Glasgow for the Scottish Hotel Awards 2011 at the end of March was one of those moments. To be asked in the first place was exhilarating. To be amongst peers of the industry who have been involved in it for a lifetime was fascinating and educational. To be awarded the Country House Hotel of the Year 2011 was simply stunning. That the efforts put in by everyone at Raemoir so far have been recognised and rewarded with such an accolade is fantastic to say the least. It provides a tangible reassurance that our vision for the hotel should stay as it is – a home from home for all those who visit.

There is a long way to go, with a great deal of hard work and the inevitable sacrifices along the way, but hopefully the journey will be worthwhile and Raemoir will always be your Country House Hotel of the year – every year.

The company, established in 1989, is headed by noted local journalist and broadcaster, Frank Gilfeather, and has a long history of advising a large number of companies and organisations on media and public relations.