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Meet the chef teaming up with Michel Roux Jr at Crossbasket Castle's new Trocadero's restaurant
Kevin Barron discovered his passion for cooking as a teenager during a work experience placement at his aunt's hotel in Clydebank.
Crossbasket Castle's head chef is teaming up with Michelin-starred restaurateur Michel Roux Jr to deliver a dining experience unlike any other in Scotland.
Originally from Luton in North London, Kevin Barron discovered his passion for cooking as a teenager during a work experience placement at his aunt's hotel in Clydebank.
he was so captivated by the kitchen environment that he extended his stay by three weeks. From this point on, he never looked back, ultimately leaving school at 16 years old to start mastering his craft as a professional chef.
After receiving his formal training at Barnfield College in North London, he went on to work with several boutique hotels, picking up a 3 AA Rosette Award as a head chef at just 24 years old.
In 2008, following the passing of his father, Kevin relocated with his wife, Annie, to Kenya, where he played a central role in the launch of the newly built Ole-Sereni Hotel.
As the lead food and beverage executive, he designed the hotel's kitchens and developed concepts for its three restaurants: a grill room, buffet restaurant and café terrace.
The success of this venture led to his leadership in opening a sister hotel for the group.
Kevin said: 'Nothing prepares you for landing in Nairobi. It was surreal and unlike anywhere I'd ever been. But I loved it and ended up staying in Kenya for 12 years. My wife and I were married there, and both our daughters were born there.'
Though he never imagined leaving Kenya, an opportunity he couldn't refuse arose when he was headhunted to join Glenapp Castle.
He continued: 'I've always been drawn to Scotland — it has one of the finest natural larders in the world. I couldn't pass up the chance to work there again after all those years.'
Kevin's next chapter brought him to the renowned Crumplebury Estate. There, he was immersed in a truly farm-to-fork experience. The estate raised its own livestock and cultivated a wide range of vegetables, fruits, and herbs for its fine-dining and pub venues.
It was here he was able to perfect his craft of working with fresh ingredients and appreciate the mastery of flavour creation.
Following the sale of Crumplebury Estate in 2024, Kevin found himself once again back to Scotland, where he was given the chance to cook for the acclaimed Michel Roux Jr and the executive team at Crossbasket Castle.
While a slightly daunting experience to cook for such a high-profile and successful chef, the opportunity paid off and he was appointed executive chef of Crossbasket Castle in 2024.
He said: 'As soon as I heard of the plans for Crossbasket Castle, I knew it was a place where I could thrive. It's an extraordinary and incredibly diverse venue.
'Since joining, I've had the pleasure of doing so many different things, from summer barbecues, to weddings and cooking demonstrations alongside Michel Roux. Now, with Trocadero's, we're creating something truly original — a dining experience where food and cocktails are served in rhythm with the show.'
With Trocadero's, the team is reimagining fine dining and shifting the spotlight back onto the ingredients themselves.
'With the introduction of Trocadero's, we've stripped back the theatrics of the fine dining experience to concentrate on the story of the ingredients,' Kevin explains.
'Sometimes in fine dining, the presentation can overshadow the produce, and that's not what we are trying to do here. We want great food and be served in a great setting.'
All beef and seafood at Trocadero's are sourced from Scotland, a deliberate and sometimes challenging decision.
Kevin continued: 'It's a brave move to go local. Cheaper options exist, but we're committed to showcasing authentic Scottish flavours through our dishes and ensuring that we do them justice in how they are prepared.
'Even something as seemingly simple as a rib-eye steak involves so much consideration. From the oil and seasoning to the provenance of the beef, we take considerable care to get it right. Indeed, we even spent three months just sourcing the right charcoal for the Josper grill.
'You don't get into this trade for the hours or glory,' he adds. 'You do it to witness the joy on a guest's face. Food brings people together, and to be part of that experience is a privilege.'
What really sets Trocadero's apart is the incorporation of entertainment, which aims to transport guests back to a magical bygone era that promises the best top music entertainment acts, immersive dining experiences and crafted cocktail and drinks offerings.
The hand-selected team exist to bring a level of entertainment and service which is set to be incomparable to anything else already on offer in Scotland.
Taking its name from the beloved 1950s dance hall in the local town of Hamilton, Trocadero's boasts one of the most sophisticated live performance set-ups in Britain.
Kevin continues: 'When the doors swing open in the kitchen, you hear the beat and then a flurry of dancer go by – it just hits different from other restaurants.'
