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Gleneagles Townhouse, Edinburgh, has officially opened its all-day dining restaurant, The Spence, to the public.
Jonny Wright returns to his native Scotland to take up the role of head chef, 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 Palomar restaurant in Soho.
Signature dishes include wild mushroom tart with goat’s curd and hazelnuts, whole roasted turbot with fennel and chilli, Scottish sirloin, Yorkshire pudding, and glenturret scotch baba with praline sauce and mascarpone.
Within The Spence, a central bar sits underneath serving a list of cocktails, local whiskies, beers, spirits, and wine curated by bar manager, Stefanie Anderson.
