Discover the rich culinary heritage of John Inches in Deeside.
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John Inches, a name synonymous with culinary excellence in Deeside, Scotland, began his journey in the kitchen at a young age. Born on April 8, 1956, in Peterculter, he was raised in a family that cherished cooking. His parents, both skilled home cooks, nurtured his passion for food, which blossomed during his childhood spent exploring the outdoors and learning the art of cooking at home.
At just 16, John embarked on his professional culinary career as a trainee chef at the prestigious Tulloch Lodge Hotel in Ballater. This formative experience laid the groundwork for his future success, as he quickly proved his talent by winning the Young Chef of the Year competition at the Dorchester Hotel in London. This accolade opened doors for him, including a coveted internship at the Michelin-starred Chez Pic restaurant in France, where he deepened his appreciation for French cuisine and culture.
Upon returning to Scotland, John took on the role of head chef at Maryculter House Hotel, where he transformed the dining experience, attracting patrons from near and far. His culinary prowess was matched only by his ability to create a warm and inviting atmosphere, making diners feel at home. John’s charisma and storytelling skills turned meals into memorable experiences, ensuring that customers returned not just for the food, but for the joy of dining with him.
His journey continued as he revitalized the Lairhillock Inn in Netherley, establishing it as a destination for innovative cuisine and fine wine. However, John’s entrepreneurial spirit led him to create his own establishment, Faraday’s, in Cults. This restaurant quickly gained acclaim, earning listings in the Good Food Guide year after year, and became a beloved fixture in the community.
In the early 2000s, John sold Faraday’s and opened the White Cottage outside Aboyne, which featured one of Scotland’s finest professional kitchens. Here, he trained a new generation of chefs, sharing his knowledge and passion for culinary excellence. His connections in Royal Deeside often resulted in unique dining experiences, with local hunters bringing fresh game to his kitchen.
When the financial crash of 2008 hit, John showcased his resilience by pivoting the White Cottage into a casual dining café, serving quality meals that appealed to a broader audience. This foresight allowed him to adapt to changing consumer preferences while maintaining his commitment to high-quality ingredients and exceptional cooking.
John’s marmalade-making skills gained recognition, culminating in silver and gold medals at the World Marmalade Awards. His meticulous approach to crafting marmalade reflected his dedication to quality, as he hand-sliced the rind of Spanish oranges and spent days perfecting the recipe.
Despite facing health challenges, including Addison’s disease and a battle with COVID-19, John remained a vibrant figure in the culinary world. He cultivated deep friendships across the globe, including a French family he visited regularly. His ability to connect with people and create a sense of community was evident in every aspect of his life.
In the weeks leading up to his passing on October 12, 2023, John had found a buyer for the White Cottage, allowing him to embrace a new chapter in life. He spent his final days reconnecting with loved ones and celebrating his achievements. John Inches leaves behind a rich legacy of culinary artistry, community spirit, and a profound love for Deeside.
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