Last week, the Global Restaurant Investment Forum, otherwise known as GRIF, marked a significant milestone as it hosted its first-ever event in Edinburgh, celebrating a decade of success.
The forum, which took place on Monday 7 to Tuesday 8 October across venues such as the Edinburgh International Convention Centre and Virgin Hotels Edinburgh, brought together over 100 delegates from 18 countries including Dubai, Saudi Arabia, South Africa, and the USA.
Attendees included industry leaders, restaurateurs, developers, and investors, with Scottish chef and restaurateur Dean Banks among them.
The Arbroath-born chef and finalist of MasterChef: The Professionals, who’s Edinburgh based restaurants Dulse and Dean Banks at The Pompadour feature in the prestigious Michelin Guide, showcased his passion for Scottish cuisine and the incredible local produce that makes Edinburgh’s dining scene truly exceptional.
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Chef Banks’ participation included a series of dynamic panel discussions, discussing topics ranging from AI, global expansion strategies and engaging dialogues that highlighted the importance of culinary excellence in driving investment and innovation within the city’s restaurant industry.
Reflecting on his experience at GRIF, Chef Banks said: “Taking part in GRIF was a fantastic opportunity to showcase all of the hard work we put into our venues like The Pompadour.
“It was amazing to see the number of industry heavyweights, Global CEOs, and Directors of leading hospitality groups around the world attend the forum.
“Edinburgh being chosen as the city to host an event like this shows that our food and beverage scene is now truly world-class. Bringing more investment into the country is essential for us to compete with major cities around the world like Dubai, Singapore, and Las Vegas.”
Jennifer Pettinger-Haines, Founder of GRIF, remarked: “Our 10th anniversary was a remarkable milestone, successfully fostering an environment where participants could share their successes and challenges.
“This exchange of ideas will undoubtedly shape the industry’s future.”
The forum attracted top executives, including CEOs and Managing Directors from major hospitality groups worldwide, making it a pivotal moment for Edinburgh’s growing reputation as a culinary capital. With a 22% revenue boost in early 2024 for the city’s hotels, Edinburgh proved to be an ideal backdrop for GRIF’s big anniversary celebration.
Having started in kitchens at 15, Dean Banks has now established himself as one of Scotland’s most prominent restaurateurs. Chef Banks currently owns has six venues across Scotland including St Andrews based Haar, a high-end seafood restaurant; Dune, a stylish cocktail and small plates bar complete with a lobster shack, just a short walk from Haar; fine dining restaurant Dean Banks at The Pompadour in Edinburgh; contemporary seafood and wine bar Dulse, also in Edinburgh; Clackmannanshire pub The Forager and Dundee bar Temple Lane.
Alongside his restaurants, Banks has two meal kit businesses: Haar at Home and Waagyu Burger, as well as owning his own premium gin and vodka labels, Lunun and Mond.
To find out more, please visit deanbanks.co.uk
