Dufftown-based owner says Inverness’s Rocpool restaurant remains unchanged since takeover
It’s been four months since Allan Main took over Rocpool, one of Inverness’s 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.
“The goal was never to change what worked,” 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.
“It 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.”
From the outside, very little has changed since Steven and Fiona left, and that’s entirely by design.
The full staff team remains, including head chef George Sleet, a Rocpool veteran who’s 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: “Our 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’s reputation.”
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.
“Our suppliers are the same, and the dishes that Rocpool is known for are still on the menu,” Allan said. “There’s room for seasonal tweaks, but nothing that loses the essence of what we offer.”
He says the consistency behind the scenes is what helps keep that high standard.
“You rarely find a hospitality business where so many of the team have been here 10 years or more,” he said. “That says everything about the culture here, people genuinely care about the place.”
He also credits the team’s four-day working week as a key factor in staff retention. “It gives everyone a better balance, and I think that shows in the atmosphere.”
While the wider hospitality industry continues to face challenges, from rising costs to more cautious customer spending, Rocpool’s reputation still draws a steady stream of diners.
“People still come, whether it’s for a celebration or just a treat,” Allan said. “You can tell it’s something they’ve looked forward to. We’ve had visitors come straight via recommendation from their coach driver; that kind of word-of-mouth loyalty means a lot.”
He admits there was always going to be pressure taking over such a well-loved venue.
Allan added: “The plan was always to let the team shine and keep doing what they do best.”
To any diners still unsure about returning post-handover, Allan’s message is simple: “Nothing’s changed. The Rocpool you loved is still right here.”
