A LOOK INSIDE CHOP HOUSE BRUNTSFIELD...

Take a look inside the latest edition to the Chop House family. Serving the best British beef, dry-aged and butchered in-house, the gorgeous interiors complement Chop House’s other two sites, underscoring the brand’s design scheme of raw steel contrasted with luxurious leather upholstery, marble and rich heritage colours. A feast for the eyes, as well as the palate!

AWARD FOR CAFE ST HONORE

We're thrilled for our client Cafe St Honoré who were awarded Restaurant of the Year at last night's CIS Excellence Awards at Glasgow Hilton. This is the third win at Scotland's most prestigious industry awards for Cafe. In 2014 Chef Director Neil Forbes was named Chef of the Year and on the same night Cafe was awarded Sustainable Business of the Year. Well done team Cafe!

 Head Chef Joe Simpson and Chef Director Neil Forbes collecting the award

Head Chef Joe Simpson and Chef Director Neil Forbes collecting the award

NEW HEAD CHEF AT POMPADOUR BY GALVIN

Chris and Jeff Galvin are delighted to announce the appointment of new head chef Daniel Ashmore, who leads the team of chefs at The Pompadour by Galvin, located at 5-star Waldorf Astoria Edinburgh – The Caledonian.

Daniel comes to the role with a wealth of culinary experience from many reputable establishments including Fischers at Baslow Hall, The Square in Mayfair, Restaurant Tom Aitkens and La Trompette. Daniel’s previous appointment was sous chef at Number One at The Balmoral Hotel in Edinburgh.

Daniel commented: I’m delighted to have the opportunity to work with Chris and Jeff Galvin at The Pompadour, one of the most beautiful dining rooms in the country. Also, to have the chance to showcase the best seasonal, Scottish ingredients I'll be cooking with care and simplicity is a chef’s dream.”

  Daniel Ashmore at The Pompadour by Galvin

Daniel Ashmore at The Pompadour by Galvin

Jeff Galvin commented: Chris and I are very excited to welcome such a talented chef to the Pompadour. Daniel has an amazing pedigree and his knowledge of the Edinburgh culinary landscape make him a wonderful addition to our Scottish team.”

The Pompadour by Galvin and Galvin Brasserie de Luxe were established by the Michelin-starred chef brothers as part of the hotel’s £24m refurbishment in the autumn of 2012.

 Waldorf Astoria Edinburgh - The Caledonian

Waldorf Astoria Edinburgh - The Caledonian

The Pompadour is open for dinner from Wednesday to Sunday, and lunch on Saturdays. At the heart of the offering are tasting menus of 5 and 7 courses that showcase the very best seasonal ingredients in dishes that are both modern and imaginative. Also on offer is a 3-course a la carte and regularly changing 3-course seasonal menu priced at £35.

Since his appointment, Daniel has been creating new dishes as well as adding his own spin on the presentation of Galvin classics such as North Berwick crab lasagne and apple tarte Tatin.

SCOTLAND THE BREAD RAISING £30k THROUGH COMMUNITY SHARES PROGRAMME

Scotland the Bread (STB) is a collaborative project to establish a Scottish flour and bread supply that is healthy, equitable, locally-controlled and sustainable. The idea is simple: to grow nutritious wheat and bake it properly close to home.

STB requires a shares investment of £30,000 by the end of August 2016, primarily to ramp up a programme of wheat breeding and research, improve nutritional standards and help more communities to make real bread for themselves. 

Andrew Whitley, one of seven directors on STB’s founding board and owner of Bread Matters, is widely regarded as a leading authority on traditional bread making. At his organic agroforestry small-holding at Macbiehill near Peebles, he is growing more than forty trial plots of wheat, spelt, emmer, oats, rye and barley from seeds sourced from seed-banks around the globe including the Vavilov Institute in St Petersburg, NordGen in Sweden and the John Innes Centre in Norwich.

Andrew said: “We want to make things better – from the ground up. We are committed to developing the most nutrient-dense and digestible grains and bread possible, within the context and constraints of a changing climate. This innovative social business is setting a whole new agenda for cereal research and public health.” 

Read the full press release here.