b'THE CARNEGIE CLUBROB ASKEExecutive Sous Chef I am from a family of fishermen and I began my career with food at the age of nine, helping out at my grandfathers fishmongers. Here, I learned to fillet I FELL LOVEand prepare all the produce that he sold which, naturally, led me on a path toIN cooking. Having worked in many kitchens since, alongside some really talented and WITH THEinspirational chefs, I eventually settled CASTLE AND I AMback in my hometown of Golspie and secured a job in the kitchen at Skibo. HONOURED TOI fell in love with the castle during my WORK HERE trial shift in 2012 and I am honoured to have worked here ever since. No dayis the same at Skibo. On top of preparing the dinner menu, I focus on menu creating and development for future events. I also liaise with our garden team that provides us with the freshest, top-quality vegetables that we always utilise in our menus. I am so proud of how we continue to keep 6 3pushing to get better all the time.CORIN FRASER FloristI have worked as the in-house florist at Skibo since February2022. After school I knew I wanted to do something creative and, at 22, I set up my own business delivering bouquets to the local area and providing floristry for events and weddings, which led me to my role here at Skibo. As a local girl, having lived on a croft not far from the estate, Skibo was always somewhere I had talked about working. I spend most of my days creating arrangements for the dining tables and display areas. What I love about working here is that I am able to use flowers from the estate to create my displays for the incredible building. In the summer, I always try to get out to forage for foliage and pick some of the flowers from the cutting patch in the walled garden. It really is a dream come true.'