Celebrated Scottish chef Tomás Gormley has been appointed as executive chef of the recently opened Edinburgh pub, The Gilded Saloon.
Gormley’s appointment follows the successful residency of Coop, his fried chicken pop-up concept, at the Bristo Square pub this summer.
The kitchen at The Gilded Saloon is led by head chef Josh Rich, previously of Spry Wines and The Cellar Door Restaurant, who will now work with Tomás to create ‘generously-portioned dishes made using ethically and often locally sourced produce’.
Gormley said: “Working with the team at The Gilded Saloon has been a great experience.
“Edinburgh is a city full of culture, but the workload of a chef often means you do not get to see much of it. Being part of the programme here has really helped me feel more connected to the city’s cultural scene, with such an exciting lineup of events.
“The food at The Gilded Saloon is all about big portions and big flavours. It is food that pairs perfectly with a pint before a show. We are keeping things simple and letting provenance and produce speak for themselves, and we cannot wait to share it with Edinburgh’s dining scene.”
The new menu is said to be centred around Rich and Gormley’s takes on the comforting dishes and pub classics that they most enjoy eating themselves, designed for sharing.
Snacks on offer will include the return of Coop’s fried chicken thigh with fermented hot sauce, as well as west coast radish with taramasalata and oysters with seasonally-changing hot sauce, starting with blueberry & scotch bonnet for this autumn.
Starters and main courses will include half roast chicken and chips; Orkney blue shell mussels in cider, which come sustainably sourced from David Lowrie Fishmongers; beef shin suet pies, made using Scottish beef from The Free Company; and a beef and bone marrow burger with everything milk bun and pickles.
A specials board will feature larger cuts from the grill, changing daily to reflect the best produce of the moment.
To finish, guests can choose between Basque cheesecake with damson or sticky toffee pudding with ginger and miso. Bread comes from Musselburgh-based Company Bakery, while fruit and vegetables are supplied by Phantassie Organics.
The menus will be served seven days a week in The Gilded Saloon’s renovated bar and dining room, which is said to combine ‘cosy booths with warm wood paneling studded with mirrors for an intimate, inviting space’.
The pub is decorated with collectables and ornaments sourced over years by The Gilded Saloon team, including glass carafes, earthenware vases and an impressive collection of Staffordshire dog figurines.
The Gilded Saloon opened at Bristo Square in July this year. Alongside the bar and kitchen, it includes a 200-capacity club and venue in the basement.
It is a joint venture by creative community pub Paradise Palms, comedy operators Gilded Balloon and Scots music and arts festival Kelburn Garden Party.
