New seasonal menu rooted in Scottish produce introduced at The Scott Hotel restaurant.
Bonnar’s restaurant, located within The Scott Hotel in Edinburgh, has appointed acclaimed chef James Moyle as its new Head Chef. Moyle brings over 30 years of experience to the role, ushering in a new chapter for the dining destination. He has introduced a new seasonal menu that focuses on quality Scottish produce and local ingredients.
Highlights from the new menu include a delicate crab ravioli with fresh Scottish langoustine and lemon and garlic butter, whisky-cured sea trout, confit Peterhead monkfish, and a trio of Scottish venison served with a rich red wine jus.
The restaurant’s dining room features an original 19th-century ceiling fresco by Scottish decorative artist and interior designer Thomas Bonnar. This artwork provides a historical backdrop to the contemporary Scottish menu.
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James Moyle expressed his enthusiasm for the new role, stating, “Bonnar’s is a truly special setting, and I’m looking forward to creating a dining experience that is every bit as memorable as its surroundings.” He added, “My philosophy has always been to let exceptional ingredients speak for themselves. We are so lucky to have such brilliant produce right here on our doorstep in Edinburgh and so that will be my main principle for the menu at Bonnar’s.”
Moyle’s extensive career includes working in Michelin-starred and three, two, and one AA Rosette restaurants. In Edinburgh, he previously served as Head Chef at Herringbone, Fisher in the City, Howies Restaurant, and The Glasshouse Hotel. He began his culinary journey at The Savoy in London, where he received classical training under Anton Edelmann.
Gavin MacLennan, Group General Manager at University of Edinburgh Hospitality Collection, commented on the appointment: “James brings an exceptional depth of knowledge and skill. His commitment to creating memorable guest experiences through a genuine passion for Scottish produce perfectly aligns with our ambitions for Bonnar’s. He has already made a significant impact on the menu, and with James leading the kitchen, we are excited to further elevate the dining experience at The Scott and establish Bonnar’s as one of the city’s most distinctive fine dining destinations.”
