Chef Eric Avenier was classically trained at the renowned catering colleges Notre Dame and La Paraclet in France, heading to Scotland in 1990 to start his career at the prestigious One Devonshire Gardens in Glasgow. At the age of 21 Eric was the Head Chef at the Grange Manor where he introduced a brand new dining concept and was solely responsible for the rise of the restaurant and an AA Rosette. Since then, Eric has worked for privately run country houses as well as international hotel groups. He spent a number of years aboard the Hebridean Princess as Sous Chef and with Cunard and Seabourn Cruise Line. Most recently Eric was responsible for building up the successful restaurant "Jekylls" at the Queens Hotel, Bridge of Allan. Eric has now returned to the Grange Manor together with Sous Chef, Aurelien Quintin and Junior Sous, David Whyte is now leading the kitchen brigade, where those who dine will sample his culinary flare once again.

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