Review on Number One
Originally The North British, one of Edinburgh's two great railway hotels, the seriously refurbished Balmoral is a massive, noble, leviathan of a place, presiding grandly over the eastern end of Princes Street, its clock tower rearing skywards as a marker for all to see.
Edinburgh addresses don't get much more prestigious than this, and the elite, Michelin-starred Number One restaurant takes full advantage of it. The spacious basement dining room was originally modelled on the Grill Room at The Mandarin, Hong Kong and something of the old splendour remains.
Chef Jeff Bland has honed his skills and consolidated his position since arriving in 1998 and his cooking never shies away from innovations. Meals are a full-on experience involving amuse-bouches, little soups, pre-course fresheners and all manner of friandises and petit fours. His fondness for Scottish produce might show itself in, say, seared Keltic scallops with pea mousse, oysters in pancetta and saffron sauce or loin of venison with truffle mash, baby onions and juniper jus. Partridge, pigeon and mallard make their seasonal appearance, and there's also a confit fillet of beef Rossini for die-hards. Finish off with unusual ideas like orange savarin accompanied by rhubarb soup and lemon foam.
A separate tasting menu (recommended for a whole table) involves six courses with appropriate wines to match. The full list is tilted towards the French classics, but other countries also provide a challenging contribution.
Number One is also featured in: Michelin Guide, Good Food Guide, AA Guide
Rate this RestaurantCuisine
Modern Scottish
Chef
Jeff Bland and Mark Donald
Restaurant Opening Times
Dinner: 6.30 - 10.00pm
Accepted credit cards
Visa, Master Card