Veteran chef James Moyle has joined The University of Edinburgh Hospitality Collection, as head chef of restaurant Bonnar’s at The Scott Hotel, the university’s boutique venue on Edinburgh’s historic Pollock Estate.
Moyle brings more than 30 years of experience from an accomplished career in some of the UK’s most prestigious kitchens, including Michelin-starred and three, two and one AA Rosette restaurants.
In Edinburgh, he has served as head chef at Herringbone, Fisher in the City, Howies Restaurant and The Glasshouse Hotel – but he began his career at The Savoy in London straight from school, where he received classical training under Anton Edelmann.
Guests at Bonnar’s can expect local produce-led menus that showcasing quality and flavour.
Moyle said: “Bonnar’s is a truly special setting, and I’m looking forward to creating a dining experience that is every bit as memorable as its surroundings.
“My philosophy has always been to let exceptional ingredients speak for themselves. We are so lucky to have such brilliant produce right here on our doorstep in Edinburgh and so that will be my main principle for the menu at Bonnar’s.”
Housed within the baronial mansion that is home to The Scott Hotel, Bonnar’s dining room is crowned by an original 19th century ceiling fresco by renowned Scottish decorative artist and interior designer Thomas Bonnar.
This remarkable artwork lends the restaurant a true sense of history, and provides a striking backdrop to its new contemporary Scottish menu.
Group general manager at University of Edinburgh Hospitality Collection, Gavin MacLennan, said: “James brings an exceptional depth of knowledge and skill. His commitment to creating memorable guest experiences through a genuine passion for Scottish produce perfectly aligns with our ambitions for Bonnar’s.
“He has already made a significant impact on the menu, and with James leading the kitchen, we are excited to further elevate the dining experience at The Scott and establish Bonnar’s as one of the city’s most distinctive fine dining destinations.”
