Hello, and welcome.
I’m Stephen King, Executive Head Chef at Stobo Castle Health Spa, just outside Peebles in the beautiful Scottish Borders. I’ve been part of the Stobo team since August 2007, and as I approach my 18th year with the business, I wanted to share a bit about my journey, the team I work alongside, and the food we create with care, pride—and a few laughs along the way.

A Natural Calling to the Kitchen

I’ve always been drawn to cooking. Back at school, I wasn’t one for the academic side of things—but when it came to Home Economics, especially the cooking part, that’s where I really came into my own. It just made sense to me. I knew early on that I wanted to be in a kitchen, and I’ve followed that passion ever since.

My older brother—who is sadly no longer with us—used to say I was always in the kitchen as a kid, usually creating more of a mess than anything edible. He wasn’t wrong! But even then, the spark was there. I might not have nailed presentation back then, but I already loved the process, the smells, and the sense of doing something with my hands.

I was lucky, too—my family, and my brother in particular, were always fully supportive and proud of me. In those early years as a young chef, when the hours are long and the learning curve is steep, that kind of support is absolutely invaluable. It kept me grounded, motivated, and determined to make something of myself in this industry.

Nearly Two Decades at Stobo Castle

When I started at Stobo Castle Health Spa in 2007, I had no idea it would become such a huge part of my life. This is a true family business, and from day one, the family behind Stobo has been incredibly supportive of me—both personally and professionally.

The cooking side came naturally to me, but the management side of the role was (and still is!) a learning curve. I’ve grown into it through experience, patience, and the encouragement of those around me. Even now, I’m still learning and evolving.

A Team That Knows How to Have a Laugh—And Get the Job Done

Behind every great dish is a team of chefs who care deeply about their work—and know how to have a bit of fun in the process. We’re a close-knit bunch, and I’m proud of the atmosphere we’ve built. It’s focused, professional, but never too serious.

Everyone brings their own strengths, whether it’s creativity, attention to detail, or just being the calm head when the pressure’s on. We’ve all had a laugh over the years—but when it’s time to serve, the standards are high and the teamwork is solid.

What a Day Looks Like in the Kitchen

A typical day starts early—before most guests are even awake. There’s a lovely quiet to those early hours as we get everything prepped, chat through the menus, and maybe have a bit of friendly debate over how to plate something. We’re always tinkering, testing, and trying to make things better.

As the day builds, so does the pace—and that’s where I really come alive. I’ve always loved and thrived on the buzz of a busy kitchen. There’s an energy, a rhythm, a sense of momentum that I’ve never tired of, even after all these years.

And if you ask anyone who’s worked with me—past or present—they’ll probably mention that I’m usually singing away while I work. I like to think it keeps the mood light and the team smiling (though I won’t hold my breath for a call from Simon Cowell any time soon!).

Honest Ingredients, Well Treated

At Stobo, we focus on flavour, freshness, and balance. Our menu is varied and inclusive, designed to suit a wide range of tastes and dietary needs. Guests come to Stobo for many reasons—not just the food—so we work hard to ensure that every menu offers something for every palate.

Whether someone’s here for a relaxing spa break, a wellness retreat, or a celebration, our food should enhance their experience, not restrict it. That means keeping our menus balanced and approachable, without ever compromising on taste or quality.

We aim to use fresh, seasonal produce wherever we can, and we treat every ingredient with care and respect. From light, nutritious dishes to more indulgent options, it’s all about choice—and making sure no guest feels left out at the table.

A Tough Industry, But One That’s So Rewarding

The culinary industry is tough—there’s no sugarcoating that. It’s long hours, demanding work, and plenty of moments that test your limits. But that’s often what makes it so rewarding. The sense of pride you feel when you see a guest truly enjoying something you’ve created, or when a new team member achieves their own breakthrough—those moments are what make all the hard work worth it.

I’ve loved my time in this industry. The challenges, the camaraderie, the constant learning—it’s all part of the journey. But none of it would be possible without the incredible support I’ve had at home. So, I’d like to take a moment to thank my wife and three kids for everything they do. They’ve had to put up with me working long hours, late nights, and missing out on family time when the kitchen calls. Their understanding and patience mean the world to me.

I’ve also worked hard to almost fully eradicate split shifts in our kitchen. It’s been important to me to create a better work/life balance for the team. I’d like to think they now appreciate the changes we’ve made. A happy, rested team is one that can bring their best to every plate, and it’s a balance we strive to maintain.

Looking Ahead

Like many places, we faced some big changes after COVID. A few of our long-serving chefs and kitchen porters moved on, and it’s been an ongoing process to rebuild the team while maintaining the high standards we’re known for. That kind of transition is never easy—but I’m incredibly proud of how far we’ve come.

We now have a really strong blend of experience and youth in the kitchen. The energy, ideas, and enthusiasm from the newer team members has been a breath of fresh air, and it’s great to see how the more seasoned chefs are mentoring and guiding them.

From the moment I was appointed Executive Head Chef, I’ve had a clear vision in my head of where I wanted to take the kitchen—and I truly believe we’re on the right path. We’re staying true to our identity while continuing to grow and evolve.

There’s still a lot to come—we have exciting plans for the next year or two, and I can’t wait to share more of that journey with you.

Let’s Stay Connected

If you’d like to see what we’re cooking, get a peek at upcoming dishes and menus, or just stay in touch, I run my own Stobo Castle chef pages on Facebook and Instagram. It’s a great place to share behind-the-scenes moments, chat with guests, and respond to feedback.

I’m always happy to hear from you—whether it’s a comment, a question, or even a special request for your next visit. Food should feel personal, and I love making that connection with our guests, even outside the kitchen.

A Note of Thanks

I’d like to take a moment to thank the Winyard family, and in particular our Managing Director, Elliott, for the support and belief they’ve always shown in me. From the very beginning of my time at Stobo Castle—and especially since I was promoted to Executive Head Chef—they’ve backed my ideas, encouraged my growth, and given me the space to develop both as a chef and as a leader. That kind of trust and support is something I never take for granted.

Thanks for reading, and I look forward to welcoming you to Stobo soon—hopefully with a full belly and a smile on your face.

Warm regards,
Stephen King
Executive Head Chef
Stobo Castle Health Spa

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