The Balmoral, a Rocco Forte hotel in Edinburgh, has announced Mark Donald as the new head chef of Number One – the hotel’s one Michelin star restaurant.
Donald joins Number One, named after the hotel’s 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 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.
He also spent a significant stage at Noma in Copenhagen.
As part of his new role, Donald oversees a team of 13 chefs in Number One and has created a new menu inspired by Scotland and flavoured by his and the team’s international travels.
A new partnership has placed Highland Wagyu beef on the menu for the first time at Number One, served with beetroot and smoked bone marrow.
Commenting on the new appointment, The Balmoral’s executive chef Jeff Bland said: “Mark’s approach to fusing the best of Scottish produce with international flavours brings a fresh new style to Number One. Mark will take Number One to new heights as he respects the restaurant’s ethos of continually innovating and surprising our guests.”
Donald added: “After travelling and working in some incredible locations, I felt it was time to come home to beautiful Scotland. The Balmoral is such an iconic property steeped in history and I’m thrilled to have the opportunity to work with such a fantastic team in the heart of Edinburgh.”