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Daily Record
Daily Record
National
Ryan Thom

Luxury Ayrshire hotel to feature in Gordon Ramsay's latest BBC series of Future Food Stars

A luxury Ayrshire hotel is set to feature in Gordon Ramsay's new BBC series.

The top Scots chef and TV star will launch his show Future Food Stars as he searches for a business partner.

The Apprentice-style show will see 12 contestants battle it out for a major £150,000 investment from Ramsay.

Each week will see the budding hopefuls whisked around the UK to stunning locations where they will take on a series of challenges.

And the show will return to screens this Thursday with a first episode filmed at the regal Glenapp Castle.

The picturesque retreat will star as the backdrop to the first episode, with contestants set for a challenge to create a banquet celebrating the very best of Ramsay's homeland and the freshest of Scottish produce.

Glenapp's appearance won't be the only Ayrshire connection with the show.

Last week Ayrshire Live revealed that Ayr café owner Rachel Munro will be taking part in the fierce competition.

The owner of popular town café Thyme told how she was 'buzzing' to be chosen for Future Food Stars.

Glenapp Castle bosses have shared their delight at having the TV and cooking icon visit insisting it will give them "fantastic exposure".

A spokesperson for Glenapp Castle said: "Whilst Gordon was visiting Glenapp Castle, he also publicly pledged his support of the Ballantrae Food Festival.

"The local community is a notion that is very important to the Glenapp Castle team, with the hotel’s chefs having historically taken part within this festival and so it was fantastic that Gordon took such an interest in the hotel and the local area."

They added: "With this fantastic exposure, it is wonderful to see that Glenapp Castle is becoming renowned as a go-to destination for excellent F&B and for experiencing Scotland in ways that you wouldn’t find elsewhere."

You can tune into the first episode of Future Food stars filmed at Glenapp Castle on March, 30 2023.

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