Number One for Fine Dining
The Balmoral’s two award winning restaurants, number one and Hadrian’s have kicked off 2008 on a high, with both restaurants launching brand new exciting menu concepts for the coming year. In addition number one is celebrating after winning the “Fine Dining Experience” Award at last night’s inaugural Scottish Restaurant Awards 2008.
The number one team collected the prestigious award at a glittering ceremony at the EICC last night. The awards, which were launched this year, recognise the creativity, outstanding customer service and top quality dining that is on offer throughout Scotland.
The judging panel agreed that number one restaurant offered its customers the ultimate sophisticated dining experience. All three finalists in the category were considered to be trend-setters as opposed to followers, offering clients the best of inventive gourmet food.
On the back of this great news, Executive Chef Jeff Bland and number one’s Head Chef, Craig Sandle are delighted to introduce a brand new “Chef’s Seasonal Tasting Menu”. This new menu is designed to be a truly affordable way to enjoy Michelin starred cuisine. Priced at only £38.50 per person, the three course menu has been selected by The Chef to represent the best local and seasonal produce available and will be offered on Sunday to Thursday nights throughout February and March. Highlights of the “Chef’s Seasonal Menu” include Leek and Truffle Ravioli with Potato Confit and Perthshire Pheasant, Lentil and Madeira Jus. Jeff Bland has also unveiled a brand new individually priced À La Carte menu, the highlights of which will feature in the ever popular Chef’s Tasting Menu, £60.00 per person.
The Balmoral’s relaxed and stylish Hadrian’s Brasserie has also launched a brand new Prix Fixe Menu which will change on a monthly basis and showcase the best Scottish produce around. The menu will be offered at lunch and dinner, with lunch prices starting from £12.95 for two courses. Highlights of the menu include Smoked Cullen Haddock Tartlet, Supreme of Scottish Salmon with Peas à la Française and Roast Loin of Scottish Pork.
Jeff Bland, The Balmoral’s Michelin–starred Executive Chef said: “The Balmoral’s restaurants have had one of their most successful years yet, winning eight accolades in 2007. I am delighted that 2008 has got off to such a great start with the “Fine Dining Experience Award”. We are looking forward to another exciting year with a great selection of brand new menus reflecting the passion and enthusiasm our restaurant teams and Chefs have for the fabulous, seasonal produce we have right here on our doorstep in Scotland.
-Ends-
For more information, images, requests for review and copies of the menus
Jessica Trotter
PR and Marketing Executive
Direct line: 0131 622 8825
Email: jtrotter@roccofortecollection.com
NOTES FOR EDITORS
The Rocco Forte Collection was established in 1996 to create a group of luxury hotels in Europe. The hotels have individual styles, with each hotel reflecting its nationality and location. The properties are linked together under The Rocco Forte Collection, which guarantees attention to detail, quality and service delivery.
The Rocco Forte Collection includes:
- Hotel de Russie, Rome
- Hotel Savoy, Florence
- The Balmoral, Edinburgh
- The Lowry Hotel, Manchester
- Hotel Astoria, St Petersburg
- Hotel Amigo, Brussels
- Brown’s Hotel, London
- Villa Kennedy, Frankfurt
- Hotel de Rome, Berlin
- Le Richemond, Geneva
- The Charles Hotel, Munich
Future openings:
Prague - 2008
Verdura Golf & Spa Resort, Sicily – 2009
Marrakech - 2009
For further information and online reservations, please visit The Rocco Forte Collection website: www.roccofortecollection.com.
Angleterre Hotel, St Petersburg, is a deluxe four-star sister to Hotel Astoria. For information and reservations, please visit www.angleterrehotel.com.
