Emma Mykytyn Kilchoan Estate by Dunton appoints acclaimed Scottish chef Jamie Smart ahead of June opening
Former Cadet Head Chef Jamie Smart will lead the food offering at Kilchoan Estate by Dunton, a new luxury hospitality retreat on Scotland’s remote Knoydart Peninsula.
Kilchoan Estate by Dunton has announced the appointment of acclaimed Scottish chef Jamie Smart as Executive Chef ahead of its opening later this month.
The new hospitality venture is set within a 13,000-acre estate on the remote Knoydart Peninsula, one of Scotland’s most dramatic and secluded landscapes. Accessible only by boat or on foot, Knoydart is often described as one of the last great wilderness areas in the UK, making Kilchoan Estate by Dunton a highly anticipated opening for lovers of luxury travel, Scottish food and wild landscapes.
Smart will oversee the estate’s culinary programme, based around The Long House, Kilchoan’s main lodge, bar and restaurant. His menus will draw heavily on the surrounding land and sea, with a focus on simple, produce-led cooking that reflects the seasons and the natural larder of the west coast of Scotland.
Scottish-born Smart brings with him an impressive culinary background, having worked in some of the UK’s most respected ingredient-led kitchens, including St. John, Lyle’s, Brawn, Flor and P. Franco. Most recently, he was founding Head Chef of Cadet in North London, the acclaimed cave à manger that quickly became one of the capital’s most talked-about restaurants.
At Kilchoan Estate, Smart’s cooking will be shaped by the abundance of Knoydart and the wider west coast. Guests can expect menus featuring hand-dived shellfish, Atlantic salmon, estate game, foraged botanicals and produce from nearby growers and fishermen.
Speaking about the appointment, Edoardo Rossi, Executive Vice President of Dunton, said:
“Jamie’s approach to cooking aligns perfectly with what Kilchoan Estate represents. His respect for provenance, seasonality, and simplicity allows the ingredients of Knoydart to take centre stage. We could not imagine a more fitting chef to help define the culinary identity of the estate.”
Smart’s cooking style was shaped during three formative years at St. John before he went on to work in a series of restaurants known for their commitment to seasonality, natural wines and quietly confident cooking. His experience also includes leading Auberge de Chassignolles in France’s Auvergne region, as well as time spent working in California.
His work at Cadet earned widespread praise, with the restaurant named Restaurant of the Year by Eater. Smart was also included in Code Hospitality’s 30 Under 30 list and recognised by The Good Food Guide as One to Watch.
The first menus at Kilchoan Estate by Dunton will showcase Smart’s restrained, ingredient-led style. Dishes are expected to include Kilchoan smoked salmon with juniper and crème fraîche, hand-dived scallops with Knoydart laverbread, game liver parfait with pear and cep toast, grilled venison saddle with carrots and pickled walnut, and apple and beach rosehip galette.
For Smart, the move marks a return to Scotland and the chance to cook from one of Europe’s most distinctive natural pantries.
Kilchoan Estate by Dunton is expected to appeal to travellers looking for a luxurious Scottish wilderness escape, with food, landscape and provenance at the heart of the experience.
Rates at Kilchoan Estate by Dunton start from £1,100 per night for two guests. Additional guests are priced at £300 per night. Rates are fully inclusive of all meals, wines, spirits and ferry transfers.
For more information or to book, visit: duntondestinations.com/kilchoan-estate
