About Number One
As one of the finest Edinburgh restaurants, Number One presents modern Scottish cuisine. Balmoral smoked salmon, lemon butter, quails egg and caviar. Inverurie hogget, baby gem, peas and mint yoghurt. Valrhona chocolate tart 2001, praline and white chocolate. Number One was fully refurbished in 2015 offering a fresh, contemporary style while retaining the warm and inviting atmosphere which guests have enjoyed since the restaurant opened in 1997. Take a seat on our comfortable dove grey wool banquettes and sample some of Scotland's most creative dishes. Art is at the centre of Number One's interior design with a large triptych print of a Scottish oak tree by Adam Ellis complementing artwork from the Royal College of Art in London which hangs on the rich red lacquered walls.
Executive Chef Jeff Bland
Jeff Bland chose the culinary profession after his mother told a careers advisor that he made delicious scrambled eggs on Sunday mornings. Today, he’s our Executive Chef and has held a coveted Michelin Star for 14 years.
Head Chef Brian Grigor
Head Chef Brian Grigor comes from a family of gamekeepers and grew up surrounded by Scotland's natural larder. His passion for regional produce saw him crowned Game Chef of the year 2012.
Sous Chef Richard Dalgleish
Richard began his culinary career in the Number One kitchen 14 years ago. In 2013 he returned to our team after honing his skills in several of the finest Michelin-starred restaurants in the UK and Middle East.
Front of House Restaurant Director Gary Quinn and Deputy Manager Emma Lonie
For 17 years, Restaurant Director Gary Quinn has overseen the front of house operations at Number One. With Deputy Manager Emma Lonie, Gary ensures diners at Number One receive the very best service. Their passion in creating the best dining experience has seen Number One awarded its Michelin star for 14 consecutive years.