Executive Chef Spencer Wilson
Spencer joins the team from Bonds Restaurant and Bar in London, sister restaurant to North Bridge and also part of The Eton Collection.
Having started his career as an under butler at Buckingham Palace, Wilson joined The Dorchester working his way up to Chef de Partie. He moved to Harrods’ Georgian Restaurant in 1998 and after a short spell at Le Pônt de la Tour joined Marcus Wareing at Pétrus, as it was then known.
Commenting on his appointment, “This is a fantastic opportunity,” says Spencer Wilson “and I am looking forward to the move to Edinburgh. I am certain that we can give our guests all the things they expect from a professional Scottish kitchen – incredible quality and locally sourced ingredients.
The menu will remain modern European using the best Scottish ingredients with a few surprising twists.
Most memorable dining experience - I have two! Firstly whilst on holiday in Bali I was sitting in a simple restaurant with an amazing view overlooking a rice field. The food was simple, but the ingredients so fresh and the presentation outstanding. Secondly was when I returned to dine in Petrus after having left them 5 years beforehand. The food was faultless and the service precise, it was a truly memorable experience.
Favourite dish to make at home - Nothing compares to a roast dinner at home, with all the trimmings and plenty of vegetables. It reminds me of growing up with my family, with us all sitting together and enjoying a nice meal on the weekends.