A job in the Sun.

CHEF Craig Millar is used to the heat of the kitchen when working in one of his two renowned restaurants in St Andrews and St Monans. And now the executive chef of The Seafood Restaurants is set to jet off to the sunny side of the Alps to provide a luxury service for holidaymakers.

THANKS to a tie-up with Edinburgh travel company Premiere Neige, Craig will be visiting the French alpine resort of Sainte Foy, situated below the towering Mount Pourri and above the Tarantaise Valley.

There, the 35-year-old Fifer will cook for guests at the firm's new Yellowstone Chalet.

As well as skiing in the winter, the resort offers plenty of leisure facilities in the summer, and Craig says he'll never say never when it comes to mountain-biking, hill-walking and the other summer activities on offer.

He is looking forward to the informal atmosphere cooking at the chalet will provide.

"I will talk through the produce with the guests if they are interested and help serve as well," he said. "It's much less formal than a restaurant, not fine dining or anything like that. The guests tend to walk in and out of the kitchen while you are preparing so, although the kitchen in St Andrews is open plan, it's a change for me."

Craig will plan the menus to be winter comfort food or lighter summer dishes.

He will promote Scottish produce but is also looking forward to using ingredients that will be new to him, such as the local cheeses.

"It's a great thing to do," he said. "The area of France the resort is in has a rich food and wine heritage for me to enjoy."

'The resort has a rich food heritage'