Edinburgh eateries take top accolades a year after opening
By Gillian McKenzie
MICHELIN-starred brothers Chris and Jeff Galvin are celebrating double success after their Edinburgh restaurants scooped some of the industry’s highest accolades just 12 months after they opened.
Galvin Brasserie de Luxe, which opened at the Caledonian Waldorf Astoria Hotel in September 2012, was awarded a Bib Gourmand in the 2014 Michelin Guide – the only new award of its kind in Scotland; while fine dining sister restaurant The Pompadour by Galvin, also at the Caledonian, gained three AA Rosettes.
Speaking to SLTN last week, Jeff said he is “thrilled” with the achievements, which he said recognise the hard work of executive chef Craig Sandle, head chef Fraser Allan and the teams at both restaurants.
“It’s incredible, especially when we hadn’t quite celebrated our first birthday,” he said.
“I’m thrilled, and it’s so nice for the team who have worked so hard. Restaurant openings are tough so it’s lovely to get this recognition.
“The brasserie offers good food and value for money so Bib Gourmand is the perfect award for it. And for the Pompadour to get three AA Rosettes in its first year is incredible.”
The brothers, who joined forces to open their first restaurant – Galvin Bistrot de Luxe in London – in 2005 and now operate as chef patrons to seven restaurants in London and Edinburgh, hold a total of two Michelin Stars and 14 AA Rosettes.
And Jeff is confident a Michelin Star is on the horizon for the 60-cover Pompadour by Galvin at the Caley.
“I know a lot of chefs, particularly young chefs, who say they are ‘going for a Michelin Star’ but there’s no such thing as going for a star,” he said.
“You’ve just got to do your job well and look after the customers and the star will come.
“The Pompadour is a venue I’m confident will be starred one day.”
As for further expansion north of the border, Jeff said he and brother Chris have no immediate plans.
“We would never say never,” Jeff added.
“But we’ve no plans at the moment.
“We had a packed year last year with the openings in Edinburgh and one in London. And we’ve done seven restaurants in eight years so we’re having a period of consolidation.”
