Ralph & Finns announces new head chef
O’Neill has unveiled a new menu that aims to feature locally sourced and freshly prepared ingredients from across Scotland
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Scottish bar and brasserie Ralph and Finns has announced that Kevin O’Neill has been appointed as its new head chef.
Previously at restaurants such as Cameron House, Rogano and The Western Club, O’Neill has unveiled a new menu that aims to feature locally sourced and freshly prepared ingredients from across Scotland.
Menu highlights include shetland hake with hispi cabbage, crispy potato, chicken sauce and celeriac, or roasted Isle of Wight tomatoes in thyme and wild garlic with pine nuts, pickled shallots and mozzarella.
O’Neill said: “Ralph and Finns is an iconic location in the city, and it’s been an absolute pleasure to collaborate with the team on a new culinary direction.
“I’ve taken influence from my travels across the world and previous experience in Rosette award winning restaurants to create a modern Scottish menu that I’m proud of. Every ingredient on every plate is there for a reason, designed to complement and enhance the flavours of locally sourced ingredients to create some truly incredible dishes.”
