The Gilded Saloon has appointed celebrated Scottish chef Tomás Gormley as its Executive Chef, bringing seasonally-driven, convivial menus to the space. The appointment follows a successful residency of Coop, his fried chicken pop-up concept, at the pub this summer.
The kitchen at The Gilded Saloon is led by Head Chef Josh Rich, previously of Spry Wines and The Cellar Door Restaurant, who will work closely with Tomás to create generously-portioned dishes made using ethically and often locally sourced produce. The menu is centred around their takes on the comforting dishes and pub classics that they most enjoy eating themselves, designed for sharing.
The menu features a selection of snacks, best enjoyed alongside a drink or two at the bar, including the return of Coop’s much-loved Fried Chicken Thigh with Fermented Hot Sauce, as well as West Coast Radish with Taramasalata and Oysters with seasonally-changing hot sauce, starting with Blueberry & Scotch Bonnet for autumn. These are followed by starters and main courses, including Half Roast Chicken and Chips; Orkney Blue Shell Mussels in Cider, which come sustainably sourced from David Lowrie Fishmongers; Beef Shin Suet Pies, made using Scottish beef from The Free Company; and a Beef and Bone Marrow Burger with Everything Milk Bun and Pickles. A specials board will feature larger cuts from the grill, and will change daily to reflect the best produce of the moment. To finish, guests can choose between Basque Cheesecake with Damson or Sticky Toffee Pudding with Ginger and Miso. Bread comes from Musselburgh-based Company Bakery, while fruit and vegetables are supplied by Phantassie Organics.
To drink, guests can enjoy a broad range of draught beers, including Pilsner and Pale Ale from Leith-based brewers Newbarns, Guinness, Tennents, and international brews such as Asahi, Schofferhofer and Hever Lee. A selection of whiskies is also available, as well as wines and other spirits.
The menus are served seven days a week in The Gilded Saloon’s beautifully-renovated bar and dining room, which combines cosy booths with warm wood paneling studded with mirrors for an intimate, inviting space. The pub is decorated with eye-catching collectables and ornaments sourced over years by The Gilded Saloon team, including glass carafes, earthenware vases and an impressive collection of Staffordshire dog figurines that add a whimsical feel to the pub. At the front, an expansive window overlooking Bristo Square floods the space with natural light, while red and white chequered tiles add pops of colour. For warmer days, The Gilded Saloon also offers spacious outdoor seating.
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Of the appointment, Tomás said: “Working with the team at The Gilded Saloon has been a great experience. Edinburgh is a city full of culture, but the workload of a chef often means you do not get to see much of it. Being part of the programme here has really helped me feel more connected to the city’s cultural scene, with such an exciting lineup of events. The food at The Gilded Saloon is all about big portions and big flavours. It is food that pairs perfectly with a pint before a show. We are keeping things simple and letting provenance and produce speak for themselves, and we cannot wait to share it with Edinburgh’s dining scene.”
The Gilded Saloon opened at Bristo Square in July 2025, bringing a new venue for the performing arts to Edinburgh. Alongside the bar and kitchen, it includes a 200-capacity club and venue in the basement. It is a joint venture by creative community pub Paradise Palms, comedy operators Gilded Balloon and Scots music and arts festival Kelburn Garden Party, who have united in a partnership for the project. The Gilded Saloon aims to support the creative and performing arts community from across Scotland. It is offered as a supportive artist space year-round, providing discounted food and drinks to the creative sector as well as a rehearsal, workshop and collaborative space to established and grassroots artists and promoters.
The Gilded Saloon is open seven days a week at 45-47 Lothian Street.
