Number One

At the Balmoral

Chef's Dinner with Mark Donald and Ian Scaramuzza

Chef's Dinner with Mark Donald and Ian Scaramuzza

The Balmoral’s Michelin-starred Number One invites you to join us for a very special evening on Monday 11th November 2019. Our Head Chef, Mark Donald, has invited chef and 2015 Roux scholar, Ian Scaramuzza to join him in the kitchen to create a bespoke 8-course Tasting Menu. The two Scottish born chefs will create dishes inspired by Scotland and flavoured by their international travels.

£150 per person

Optional matched wines available

Bookings from 6.00pm, subject to availability. For more information or to register your interest, please contact us on 0131 557 6727 or email: numberone@roccofortehotels.com 

Ian Scaramuzza

Scottish born Ian Scaramuzza heads up the unique restaurant, In Situ, in the Museum of Modern Art,  San Francisco. The New York Times called In Situ, ‘America’s most original new restaurant’ and the Michelin Guide awarded a star in 2017, saying that the restaurant, ‘bends notions of time and place’.

Both Mark and Ian have worked with a series of prestigious chefs, including the two Michelin-starred Andrew Fairlie and Claude Bosi. As winner of the 2015 Roux Scholarship, Ian spent three months at at three Michelin-starred Benu in San Francisco with Chef Corey Lee. In 2017, Scaramuzza was chef of Dan Barber’s wastED, followed by a role with two Michelin-starred Chef Clare Smyth as development chef at Core restaurant.

Mark Donald

Head Chef Mark joins Number One, named after the hotel’s iconic address 1 Princes Street, from Sydney, Australia where he was Head Chef at Bentley Restaurant and Bar. Prior to this he worked at a number of internationally renowned two Michelin star establishments including senior roles at Claude Bosi’s flagship Hibiscus restaurant in London and at Restaurant Andrew Fairlie at Gleneagles in Perthshire. Mark also spent a significant stage at Noma in Copenhagen – the San Pellegrino World’s Best Restaurant at that time.