The Team

From Ship’s Cook to Social Hub: Meet Danny, The Bothy's New Head Chef

The Bothy at River Garden Auchincruive has welcomed a new Head Chef, Danny, and his journey to the historic kitchen is as compelling as his passion for simple, honest food. Growing up in Greenock, the expected path for many of his peers led to the shipyards, but Danny chose a different kind of trade: he joined the Merchant Navy as an apprentice cook, eager to see the world.

His first lesson, however, wasn't about exotic spices—it was about physics and freezing Atlantic mornings. "My first week, I was asked to peel potatoes at 6 am," Danny recalls with a laugh. "It was freezing, so I thought, 'Warm water will help.' I couldn't peel them fast enough before they started softening! The cook wasn't pleased, but I certainly learned a few new words."

The Alchemy of the Kitchen

That early lesson instilled a vital principle: knowing your ingredients. Danny believes cooking is "not quite alchemy, but it’s as satisfying." His biggest tip for any home cook is to understand how ingredients work—for instance, vegetables that grow above the ground are softer and should be dropped into boiling water, while root vegetables should start from cold water to boil.

Beyond the technique, Danny is passionate about teaching, especially the foundations of good cooking and presentation skills—he firmly believes, "you eat with your eyes!" He emphasises that the most valuable lesson he’s ever learned is planning and preparation, giving yourself time to handle the inevitable unexpected changes.

A Calm, Seasonal Vision for The Bothy

Danny’s vision for The Bothy perfectly aligns with River Garden's supportive ethos. He aims to make it a true social hub offering a warm welcome and a calm ambiance. Food, for him, is a shared experience.

His menus will embrace the seasons, utilising fresh produce from River Gardens and seasonally picked herbs to keep the fayre dynamic and sustainable. He also plans to celebrate global culture by introducing national day special menus throughout the year to run alongside the daily offerings.

In addition to the food, Danny is keen to share his knowledge through small briefing-style cooking classes, focusing on basics like chopping skills, herbs, and easy usage, all offered in a supportive environment. He’s also quick to praise the essential role of the team: "The fresh baking at The Bothy is down to our amazing volunteers with an excellent, changing repertoire. It’s a relaxed, friendly, and calm atmosphere with everyone working together." For Danny, the reward is clear: a passion for people and food, and the world truly becomes your oyster.

River Garden is a unique, abstinence-based therapeutic community on the Auchincruive estate. It offers intensive recovery programs for up to 24 residents, grounded in three core pillars: meaningful work, focused therapy, and genuine human connection.

The program emphasises rebuilding lives through practical skills gained in social enterprises, including horticulture (gardening, conservation), woodcraft, and hospitality at The Bothy Café. River Garden aims to support individuals in charting their path to sustainable, long-term recovery, ensuring they are equipped with the skills and stability for a thriving, independent future.

More of the team coming soon...