Ahead of its official launch in Spring, Gleneagles Townhouse has announced the appointment of Head Chef
Ahead of its official launch in Spring, Gleneagles Townhouse has announced the appointment of Head Chef, Jonny Wright, to lead the culinary offering across the 33-room hotel, members' club and all-day restaurant, The Spence, on St. Andrew Square, Edinburgh.
Wright, 34, returns to Scotland with over 16 years experience including stints as Head Chef at Jason Atherton's Berner's Tavern, where he was the recipient of an Acorn top 30-under-30 award, Sous Chef at Evelyn's Table and Senior Sous Chef at the award-winning Palomar restaurant in Soho.
Signature dishes, which he describes as “rooted in classics with a modern twist” include Wild Mushroom Tart with Goats Curd and Hazelnuts, Whole Roasted Turbot with Fennel & Chilli and Scotch Baba with Praline Sauce and Mascarpone for two to share.
Originally home to the British Linen Company before later becoming the Bank of Scotland, this historic building is being reimagined to become Gleneagles Townhouse; a 33-bedroom hotel, all-day restaurant, rooftop bar, wellness space and member's club. and member's club.