When Carnegie was 17, Stephen Taylor offered him a traineeship at Aberdeen’s Shelly Leigh’s Restaurant (now Charlotte Bar and Grill). So he moved up north, eventually taking jobs at the Waterwheel Inn, the Lairhillock Inn and ultimately Germany’s prestigious Villa Hammerschimede.
Today, the Ben Nevis foothills and imposing Inverlochy Castle - one of Queen Victoria’s favourite holiday haunts - provide the backdrop for Carnegie’s cooking. Originally a sous chef, Carnegie took over the kitchen from Matthew Grey in 2009 when Grey moved to the Rocpool Reserve. Carnegie promptly won a Michelin star of his own, maintaining, on his own terms, an honour that the restaurant has held for decades.
The Mobile Food Guide calls Phillip Carnegie’s food at Inverlochy Castle’s food ‘seriously ambitious and elaborate’ and ‘full of neat contemporary touches’.
It goes without saying that as a Michelin-starred chef, Carnegie makes superb use of the ingredients immediately around him that he finds most appealing - Scottish game and seafood feature prominently on his menus. (It doesn’t hurt that his father works closely with Scottish fish merchants, so he always knows where to get the freshest, most delectable fish in the area.)