The Wright way to cook

GLENEAGLES is gearing up for the opening of its Edinburgh Townhouse venue with the appointment of head chef Jonny Wright.

Gleneagles Townhouse will open on St Andrew Square in the spring, incorporating a 33-room hotel, members’ club and restaurant – The Spence.

Wright, originally from Dunblane, has spent time at London restaurants including Berners Tavern, Evelyn’s Table and Palomar.

His new role at the Gleneagles Townhouse will see him working alongside brother and sister restaurateurs, Zoe and Layo Paskin, and bar manager Stefanie Anderson.

Described as “rooted in classics with a modern twist”, Wright’s signature dishes will include wild mushroom tart with goats curd and hazelnuts, whole roasted turbot with fennel and chilli and Scotch baba with praline sauce and mascarpone.

The unit, at 39 St Andrew Square, was originally home to the British Linen Company before, later, hosting the Bank of Scotland.