A true Scottish Gem
Craig Wilson opened Eat on the Green in 2004, transforming what was once a small village pub, in the quaint village of Udny Green, into a high quality fine-dining restaurant. Since then, Eat on the Green has become known as one of the best restaurants in Aberdeenshire, securing numerous accolades and welcoming celebrities and high profile dignitaries in its seven years.
The restaurant has recently been refurbished with an elegant and luxurious bar, featuring a wide selection of fine wines, whiskies and champagne. The restaurant itself is modern yet cosy, the perfect setting for a quiet intimate meal or special celebration.
Private Dining and Function Hire
For those who wish to be up close to the action and see Craig and his chefs at work, the chef’s table is a stunning private room located right beside the kitchen. It exudes glamour with ornate dining chairs and a unique stag antler chandelier. There are also three further private dining rooms in the restaurant, offering a relaxed yet luxurious setting for parties of up to 16 people. The restaurant is also available for private hire accommodating up to 50 people.
The Laurent Perrier Champagne Lounge is the only facility of its type in Aberdeenshire and the first Laurent Perrier bar to come to Scotland. Members of Le Salon Vert will access a number of exciting benefits including, special bottle prices, the opportunity to reserve the lounge all year round and enjoy complimentary canapés and invitations to exclusive members-only events during the year.
General Manager Craig Rochester and His Team
Craig has been part of the Eat on the Green team for the last nine years. Starting in the kitchen, Craig left to study Hospitality Management in Glasgow and returned to head up the front of house team.
Craig started working at Eat On The Green when he was 16 years old. After 3 years living and working in Australia, Craig rejoined the team as Bar Manager in 2015 and has now progressed to Restaurant Manager in March 2016.
Assistant Restaurant Manager
Andrew started as a kitchen porter and during his time has had roles as waiter, supervisor and now as Assistant Restaurant Manager dealing with the day to day running of the restaurant.