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George Aimer: Chef who created world’s best bacon roll at The Horn dies

Grilling would have been too slow so he experimented with deep frying and soon his bacon rolls became legendary

George Aimer, chef and former manager of The Horn, has died aged 91.
George Aimer, chef and former manager of The Horn, has died aged 91.

George Aimer, the chef credited with creating the world’s best bacon roll, has died aged 91.

He was appointed manager of The Horn, situated between Dundee and Perth, in the 1970s and set about transforming it from a milk bar to a restaurant.

As demand from travellers for his bacon rolls soared, George came up with a novel way to increase supply.

Grilling would have been too slow so he experimented with deep frying and soon his bacon rolls became legendary.

Transforming The Horn

George was appointed manager in 1972 by farmer owners Jim and Norma Farquharson who had identified a need for professional help to build on the success of their farm shop and milk bar, established in 1960.

He changed the operation completely, introducing self-service and even holding dinner dances on a Saturday night.

Today, The Horn is a beloved stopping off point from travellers heading south and is held in particular affection by motorists from Aberdeen and Aberdeenshire.

A selection of bacon rolls and rolls with sausage at The Horn.

George Aimer was born in Nelson Street, Dundee, in July 1931 to shopfitter George Aimer Sr and his wife Anna.

When his father died, his mother moved to Carnoustie to open a bed-and-breakfast establishment in Philip Street, where George grew up with his sisters Frances, Una and Ada.

He was educated at Morgan Academy in Dundee and when he left school he began working at Nicoll’s baker in the city.

After his two years’ National Service with the army catering corps, George took a position as a chef at Woodlands Hotel in Barnhill, Dundee.

Marriage

He met his future wife, Edith, at the Palais in Dundee.

They married in January 1961 and went on to have three of a family; Avril, Allan and the late Linda.

The family moved to Blairgowrie in the mid 1960s when George was appointed head chef at the Angus Hotel in the town centre.

His next move was to The Horn in 1972 and he was to remain manager for the next 30 years.

Recalling the appointment of George in a BBC radio documentary, Jim Farquharson, founder of The Horn said: “We needed professional staff. George was a revelation.

“I had tremendous respect for George. He brought a new dimension to the business.”

The Horn restaurant between Dundee and Perth.

George contributed to the programme and said after he changed The Horn from a milk bar to a restaurant, customer demand rocketed and they could no longer handle table service.

He brought in self-service and at weekends, tables and chairs were stored in a barn for dinner dances, complete with a dance band.

He travelled each day to the Carse of Gowrie and before he left Blairgowrie, he would pick up bacon at a local butcher.

“Over the years the bacon rolls became more and more popular and we were churning out hundreds every day,” said George.

“It would have been far too slow to grill so the idea came up that we deep fry the bacon to make them nice and crispy. And I do enjoy a bacon roll.”

World beater

The efforts of George, Jim and Norma Farquharson and their son Kenny paid off when The Horn’s bacon rolls were voted best in the world in an online poll.

But that came as no surprise to anyone living in the east of Scotland.

Jim Farquharson told the radio programme: “I always thought he put too much bacon on the rolls but he said people were always coming back.

“The only problem over the years was Aberderdonians buying a bacon butty and an empty roll and splitting them,” he joked.

“But we have people coming out from Dundee who buy a plate of soup and two spoons.”

Tribute

Kenny Farquharson, who took over running The Horn from his parents, said: “George had a knack of identifying food trends, including establishing the reputation of the world’s best bacon roll.

“The chat these days is to buy local. The Horn was doing this 50 years ago. George made sure of that by working closely with local suppliers .

“The Horn has been using the same bacon supplier for the past 50 years, based in George’s home town of Blairgowrie.

“The butcher’s business has changed hands twice in that time but The Horn still uses them as their chosen supplier and maintains the close relationship which George established.”

‘Part of the family’

He recalled that his parents placed an advert in The Courier in the early 1970s when they realised they needed a manager.

“George, who was working at the Angus Hotel in Blairgowrie, applied for the job, and turning up at The Horn, would not leave until he secured the position, which he held until his retirement in 2002

“He became part of the family and was synonymous with The Horn. Easily recognisable with his long white coat, he was often mistaken for the owner.

“Highly respected by his staff and customers alike, many staff members passed through the university of The Horn, having Mr Aimer, as he was known to the staff, to thank for many a lesson in life; with his laid back but quiet authoritative personality.”

Retirement

When he retired aged 70, George and Edith sold their home and built a bungalow in Blairgowrie.

He drove a car with the distinctive registration, G7 GMA, and each day George and Edith would drive to a local coffee shop or take a trip to Dunkeld, Pitlochry or nearby towns.

His daughter, Avril, said: “Everyone in the town would toot or wave to them in their Peugeot with its personalised number. They were recognised wherever they went. He was kind and considerate; a true gentleman.”

George’s funeral will take place at Blairgowrie Town Hall, on Friday May 26 at 11.15am.

You can read the family’s announcement here.

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