Top Chef Joins Macdonald Hotels

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Paul Tamburrini joins Macdonald Holyrood Hotel in Edinburgh

Paul Tamburrini has moved on from his position as Chef Director at Martin Wishart's lauded restaurant, The Honours Brasserie in the capital and will launch his first venture, Bistro Deluxe by Paul Tamburrini, in partnership with Macdonald Hotels & Resorts.

The new 80 cover restaurant, which is scheduled to open in autumn 2017, following a quarter of a million pound investment, will feature Tamburrini's signature blend of exquisite French cuisine and the finest Scottish ingredients.

Glasgow-born Tamburrini (45) has honed his culinary skills across the UK, over the past 30 years. He has trained with Marco Pierre White at L'Escargot in London, before going on to work at a number of well-known Scottish establishments.

Tamburrini progressed up the gastronomic ladder at Rogano in Glasgow, Cameron House in Loch Lomond and Restaurant Martin Wishart in Leith, before following in the footsteps of renowned Scottish chefs, Gordon Ramsay and Andrew Fairlie to take the helm at Glasgow's iconic Hotel du Vin at One Devonshire Gardens, where he was Executive Head Chef for five years.

Paul Tamburrini said: "This is a once in a lifetime opportunity. The management at Macdonald Hotels & Resorts approached me with a really exciting proposal to combine their position as the UK's largest independent hotel group with my ambition to open a restaurant in my name. Being part of a hotel environment is second nature to me and I'm very proud to be taking this next step in my career.

"I'll be recruiting a team of talented chefs and I'm looking forward to creating a progressive and forward-thinking restaurant. I'll be crafting the menu based on seasonality and using the best local suppliers and producers with a level of service to match the food which will rival any restaurant in the country."

Ruaridh Macdonald, Deputy Chief Executive of Macdonald Hotels & Resorts, said: "Paul is regarded as one of the country's top chefs, the phenomenally high quality and consistency of his output at The Honours Brasserie and One Devonshire Gardens over the past 12 years places him at the very top of his profession.

"We're investing in a brand new state-of-the-art kitchen with a redesigned restaurant to complement the quality of the food. It will be a superb dining experience and once established, we have ambitions to build on what will undoubtedly be a successful venture by rolling it out in some of our other hotels across the UK."

We visited the Macdonald Holyrood Hotel before both to stay and a review of the Acanthus Restaurant.

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