It鈥檚 been four months since Allan Main took over Rocpool, one of Inverness鈥檚 most cherished dining spots, and for regulars and first-time visitors alike, the experience remains just as they remember it.
Allan, who stepped into the role in March following the departure of long-time owners Steven and Fiona Devlin, has focused on keeping everything that made Rocpool a local institution firmly in place.
鈥淭he goal was never to change what worked,鈥 said the 38-year-old, who commutes to Inverness from Dufftown and brings with him a background in hospitality, including ownership of the Royal Hotel in Elgin from 2016 to 2022.
鈥淚t was about continuing the quality and consistency that Rocpool has always been known for. There was never any plan to reinvent it; the aim was to protect what people already loved.鈥
From the outside, very little has changed since Steven and Fiona left, and that鈥檚 entirely by design.
The full staff team remains, including head chef George Sleet, a Rocpool veteran who鈥檚 been with the eatery since 2002, and David Owen, the long-standing restaurant manager who has been integral to the dining experience.
Allan, a dad of three, added: 鈥淥ur team is at the heart of the business. Customers are still greeted by familiar faces, and the food remains rooted in the same standards that built Rocpool鈥檚 reputation.鈥
The menu continues to feature staples like scallops from Keltic Seafare, venison, and halibut, alongside seasonal additions shaped by chef insight and local produce availability.
鈥淥ur suppliers are the same, and the dishes that Rocpool is known for are still on the menu,鈥 Allan said. 鈥淭here鈥檚 room for seasonal tweaks, but nothing that loses the essence of what we offer.鈥
He says the consistency behind the scenes is what helps keep that high standard.
鈥淵ou rarely find a hospitality business where so many of the team have been here 10 years or more,鈥 he said. 鈥淭hat says everything about the culture here, people genuinely care about the place.鈥
He also credits the team鈥檚 four-day working week as a key factor in staff retention. 鈥淚t gives everyone a better balance, and I think that shows in the atmosphere.鈥
While the wider hospitality industry continues to face challenges, from rising costs to more cautious customer spending, Rocpool鈥檚 reputation still draws a steady stream of diners.
鈥淧eople still come, whether it鈥檚 for a celebration or just a treat,鈥 Allan said. 鈥淵ou can tell it鈥檚 something they鈥檝e looked forward to. We鈥檝e had visitors come straight via recommendation from their coach driver; that kind of word-of-mouth loyalty means a lot.鈥
He admits there was always going to be pressure taking over such a well-loved venue.
Allan added: 鈥淭he plan was always to let the team shine and keep doing what they do best.鈥
To any diners still unsure about returning post-handover, Allan鈥檚 message is simple: 鈥淣othing鈥檚 changed. The Rocpool you loved is still right here.鈥
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