The appointment of a Malta-born culinary talent with a distinguished background, including three AA Rosettes, underscores Inchmarlo’s commitment to exceptional dining experience within its pioneering retirement community.
Inchmarlo House Care Home and Retirement Village, a trailblazer in Scotland’s continuing care landscape, has announced the appointment of award-winning chef Tyron Ellul as its new Head Chef. The move coincides with the Aberdeenshire-based community’s 40th anniversary, signalling a renewed focus on enhancing the culinary offering for its residents and homeowners.
Mr Ellul, a Malta-born chef with over two decades of experience in some of Scotland’s most prestigious kitchens, brings a wealth of expertise to Inchmarlo. His career began with an apprenticeship at the renowned Turnberry Hotel, followed by roles in Relais & Châteaux properties such as the Isle of Eriska and Glenapp Castle. At Glenapp Castle, he was instrumental in securing the coveted three AA Rosette accolade, a significant mark of culinary excellence awarded to “outstanding restaurants that achieve standards that demand recognition well beyond their local area.”
Most recently, Mr Ellul spent eight years at the Tolbooth Restaurant in Stonehaven, where he earned two AA Rosettes. This award signifies “excellent restaurants that aim for and achieve higher standards and better consistency,” with a clear focus on quality ingredients and precise cooking.
The appointment comes as Inchmarlo embarks on a year-long celebration marking four decades since its establishment in 1986. Founded by North East entrepreneur Professor Charles Skene CBE, Inchmarlo holds the distinction of being the first continuing care and retirement community of its kind in Scotland, and notably, the first in the United Kingdom in 100 years. The estate, centred around a magnificent Georgian mansion transformed into a 52-bed care home in 1987, now encompasses approximately 180 to 200 homes across nine distinct neighbourhoods, promoting independent living with integrated support services.
The emphasis on high-quality dining reflects a broader trend within the UK’s care and retirement living sector. Research consistently highlights the critical role of nutrition and enjoyable mealtimes in supporting the physical health, mental well-being, and social engagement of older adults. Care homes are legally obliged to meet strict regulatory standards regarding nutrition, with a growing demand for personalised, high-quality food offerings that cater to individual preferences and dietary needs.
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Commenting on his new role, Tyron Ellul stated: “I am passionate about cooking fresh, local and seasonal food and I hope to play a part in enhancing the current offering at Inchmarlo for residents of the care home, and the homeowners who live on the estate. Food is such an important part of everyday life, and I look forward to bringing the experience I have gained throughout my career to Inchmarlo.”
Pamela Norris, Company Director and daughter of founder Charles Skene, underscored the enduring importance of food at the establishment. “Since the beginning, when my father brought the concept of continuing care to Scotland, food has always been a very important feature of life at Inchmarlo, and we are delighted to continue that tradition by welcoming Tyron to the team during this special year.”
This strategic hire by Inchmarlo reinforces the growing recognition that exceptional dining is not merely a luxury but an integral component of holistic care and an attractive proposition for residents seeking a high standard of living in retirement communities. The move aligns Inchmarlo with the evolving expectations of the modern retirement market, where comprehensive amenities, including gourmet food, are increasingly a key differentiator.
