Meet Margaret Craik
Catering Manager, Margaret Craik, has decades of experience running events and managing kitchens, but Glamis Castle is her historic castle. Here Margaret shares what she loves about her work what she does here.
“I’ve worked in catering for over 40 years. This is my first castle though.”
Tell us a bit about what you do at Glamis.
“As the Catering Manager, my role is quite varied. I organise catering for some events up to 40 people in the large dining room around the big table and arrange the staff for this. I have young waiters and waitresses so I make sure they’re up to date with their training. I order food, ensure we have everything we need. I sometimes do some cooking myself whether that’s assisting the chef or baking the scones for the Castle Kitchen Restaurant.”
How long have you worked here?
“I’ve worked at Glamis Castle for three years, but I’ve worked in catering for over 40 years. This is my first castle though.”
What’s it like working at a historic castle like Glamis?
“It’s lovely coming into work in the morning, getting to the top of that drive and seeing the castle appear as you travel down the avenue. It’s lovely to see it when it’s a bit misty. It’s a bit mysterious looking and really makes you want to come to work. It’s pretty cold in the winter though!”
What would you say is unique about what you do?
“The rooms are all unique and each have a different feel to them. I work in the 16th century part of the castle which is one of the oldest and find it so calm. The shooters come in after a stalk for bacon rolls then dine in the 16th century room for lunch and afternoon tea.”
What’s your proudest achievement in your time at Glamis?
“Providing the hospitality for the shoots. We have a syndicate shoot and it’s the same people who come to it all the time. It took a while to build a relationship with them, but I’m like one of the family now and I always enjoy welcoming them.”
What can visitors expect when they visit Glamis?
Visitors receive a five-star experience from the minute they come in the gate until the minute they leave. It’s a great team here and we all get on really well together throughout the different departments.”
