Ahead of its official launch in Spring, Gleneagles Townhouse has announced the appointment of Head Chef, Jonny Wright, to lead the culinary offering across the 33-room hotel, members’ club and all-day restaurant, The Spence, on St. Andrew Square, Edinburgh.
Wright, 34, returns to Scotland 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 the award-winning Palomar restaurant in Soho.
Wright, who is eager to make his mark on Edinburgh’s burgeoning restaurant scene, is seeking out some of the country’s most innovative suppliers to offer food from Scotland’s natural larder, and to make the offering really stand out.
Signature dishes, which he describes as “rooted in classics with a modern twist” include Wild Mushroom Tart with Goats Curd and Hazelnuts, Whole Roasted Turbot with Fennel, and Chilli and Scotch Baba with Praline Sauce and Mascarpone.
Working alongside Wright and the Townhouse team are brother-and-sister restaurateur duo, Zoe and Layo Paskin, who have collaborated on the vision and concept for The Spence, their first ever consultancy project outside of London. The Paskins much-admired London outposts include The Palomar, The Barbary, Evelyn’s Table and most recently, The Barbary Next Door.
