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Number One at The Balmoral has promoted John Munro to head chef after three years as the restaurant’s senior sous chef working alongside executive chef Paul Hart.
Munro joins the leadership team with experience from Timberyard, The Black Swan at Oldstead, The Gannet East and The Little Chartroom, where he focused on seasonal and locally sourced ingredients.
In line with his environmental interest, Munro developed the restaurant’s first beehive in 2024, with the honey being used as a key ingredient in the hotel’s dining offering. He also incorporates uncultivated ingredients such as seaweed, elderflower and sea buckthorn sourced from Edinburgh and the East Lothian coastline.
Under Munro’s leadership, the restaurant’s menu will include dishes such as pork with wild garlic and hen, as well as North Sea halibut served with elderflower and British peas.
John Munro, head chef, said: “It is a huge honour to lead the kitchen at Number One. My focus is on showcasing Scotland’s exceptional ingredients while respecting the standards and identity that define the restaurant. I look forward to evolving the menu with the team and continuing to build on its legacy.”
Paul Hart, executive chef of The Balmoral, added: “John’s promotion is a natural next step. He has been instrumental in shaping Number One over recent years, and his approach to food, produce and sustainability reflects exactly where we want to go as a restaurant. His understanding of ingredients, suppliers and the natural environment around us will continue to shape an exciting future for Number One.”
Number One at The Balmoral has promoted John Munro to head chef after three years as the restaurant’s senior sous chef working alongside executive chef Paul Hart.
Munro joins the leadership team with experience from Timberyard, The Black Swan at Oldstead, The Gannet East and The Little Chartroom, where he focused on seasonal and locally sourced ingredients.
In line with his environmental interest, Munro developed the restaurant’s first beehive in 2024, with the honey being used as a key ingredient in the hotel’s dining offering. He also incorporates uncultivated ingredients such as seaweed, elderflower and sea buckthorn sourced from Edinburgh and the East Lothian coastline.
Under Munro’s leadership, the restaurant’s menu will include dishes such as pork with wild garlic and hen, as well as North Sea halibut served with elderflower and British peas.
John Munro, head chef, said: “It is a huge honour to lead the kitchen at Number One. My focus is on showcasing Scotland’s exceptional ingredients while respecting the standards and identity that define the restaurant. I look forward to evolving the menu with the team and continuing to build on its legacy.”
Paul Hart, executive chef of The Balmoral, added: “John’s promotion is a natural next step. He has been instrumental in shaping Number One over recent years, and his approach to food, produce and sustainability reflects exactly where we want to go as a restaurant. His understanding of ingredients, suppliers and the natural environment around us will continue to shape an exciting future for Number One.”
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It is a long established fact that a reader will be distracted by the readable content of a page when looking at its layout. The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using ‘Content here, content here’, making it look like readable English. Many desktop publishing packages and web page editors now use Lorem Ipsum as their default model text, and a search for ‘lorem ipsum’ will uncover many web sites still in their infancy.
The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using ‘Content here, content here’, making
The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using ‘Content here, content here’, making it look like readable English. Many desktop publishing packages and web page editors now use Lorem Ipsum as their default model text, and a search for ‘lorem ipsum’ will uncover many web sites still in their infancy.
It is a long established fact that a reader will be distracted by the readable content of a page when looking at its layout. The point of using Lorem Ipsum is that it has a more-or-less normal distribution
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