An Edinburgh restaurant located within a baronial mansion has appointed a new head chef to lead its kitchen.
James Moyle has joined Bonnar’s at The Scott Hotel, where his new seasonal menu focuses on Scottish produce.
He began his career at The Savoy in London, training under chef Anton Edelmann before going on to work at several Edinburgh restaurants and hotels, including Herringbone, Fisher in the City, Howies Restaurant and The Glasshouse Hotel.
Moyle said: “Bonnar’s is a truly special setting, and I’m looking forward to creating a dining experience that is every bit as memorable as its surroundings.”
His new menu includes crab ravioli with Scottish langoustine and lemon and garlic butter, whisky-cured sea trout, confit Peterhead monkfish and Scottish venison served with red wine jus.
Moyle added: “My philosophy has always been to let exceptional ingredients speak for themselves. We are so lucky to have such brilliant produce right here on our doorstep in Edinburgh and so that will be my main principle for the menu at Bonnar’s.”
Gavin MacLennan, group general manager at University of Edinburgh Hospitality Collection, said: “James brings an exceptional depth of knowledge and skill. His commitment to creating memorable guest experiences through a genuine passion for Scottish produce perfectly aligns with our ambitions for Bonnar’s.”
Bonnar’s dining room features a 19th-century ceiling fresco by Scottish decorative artist and interior designer Thomas Bonnar.
