As we report regularly Scotland has lots of great restaurants. While Glasgow is undeniably the going-out capital of Scotland, Edinburgh reigns when it comes to eating out, siting firmly as both the capital and the foodie destination of Scotland.
Edinburgh enjoys more restaurants per head than any other city in the UK, including London. Edinburgh also has the highest number of Michelin-starred restaurants in Scotland, four. Number One at the Balmoral Hotel – 21212 – Kitchen and Martin Wishart.
Brian Grigor, Head Chef at Number One at The BalmoralSo, while planning a trip to Edinburgh I decided to take advantage of an invitation to visit one of them, Number One, The Balmoral.
The Balmoral, part of Rocco Forte Hotels, celebrated 20 years of culinary excellence in 2017 and is located in the heart of Edinburgh city centre. As you approach the building it has presence and as you enter it has promise too. Number One has 50 covers, an elegant and intimate dining environment with a unique 7 and 10 Course Tasting menu.
I met Brian Grigor, Head Chef at Number One and we chatted…
Number One recently celebrated 20 years of culinary excellence, how do you think it has evolved throughout the years?
We pride ourselves in using the best Scottish ingredients available, much time and effort goes into combining them to give exceptional dishes for our diners. We are continually evaluating our ingredients and suppliers to ensure we deliver a consistent high standard throughout the years. We don’t follow trends, keeping with a traditional dining experience, which showcases Scottish excellence. Within the 20 years, the number of international guests has increased, we have adjusted to meet their palate with a variety of generally lighter dishes.
Number One has achieved 1 Michelin Star and 4 AA Rosettes, how much do you value these awards?
These are of course significant to us as it proves our high standards and that we are progressing well. We strive to be better than we were yesterday, though it is important not to go too crazy obsessing about them and let the dining experience speak for itself.
How did you start your culinary career and who have been your biggest influencers?
I started at a local hotel The Johnson, now closed, it was a country house in Edinburgh, I was washing pots. The Head Chef Bryon Thon taught me basic cooking skills and from that I gained a passion for cooking. I started at Number One as a Sous Chef in 2011 and have received endless support and guidance from Executive Chef Jeff Bland, I see him as a father figure and he has been a key part of the success of Number One. On a national level, Marco Pierre White and Gordon Ramsay are very inspiring and have showed through hard work and determination anything is possible.
What is your favourite dish on the menu and why?
Our Smoked Salmon is our signature dish and it took 18 months to perfect the recipe. It is obviously 100% Scottish salmon, ethically sourced, which is then taken to a local smokehouse where it is smoked with Scottish whiskey chips to give our diners an authentic and extraordinary taste. This salmon is exclusive to The Balmoral and is used in all salmon-based products within the hotel.
What advice would you give to young chefs working within over industry?
There are no shortcuts to become a head chef, young chefs in the industry should try to get as much experience in different levels as possible. I worked my way up gradually at The Balmoral, which has given me a full appreciation and understanding of the customer experience. Be patient, be passionate – it’s a hard life but certainly worth it. Surround yourself with inspirational colleagues, I was fortunate to work with my mentor Chef Jeff Bland. We have an open-door policy in our kitchen for young chefs who want to learn, whatever the level.
I would like to thank Brian for his time and taking me through the operations of a Michelin Starred restaurant, I look forward to visiting again and seeing more exciting innovations in the future.
James Sheehan, Hospitality & Catering News