Number One, The Balmoral

The story

Number One Edinburgh | Modern Scottish Dining at The Balmoral

The chef and the kitchen

Number One at The Balmoral in Edinburgh presents a focused approach to modern Scottish cooking under Head Chef John Munro. He took the helm in 2024 after training at two other highly regarded Edinburgh establishments, bringing a disciplined eye for seasonal produce. The kitchen builds its five course tasting menu around trusted local suppliers, while Munro maintains an on site apiary that harvests fresh honey for service. This hands on method keeps the Scottish cuisine grounded in what the landscape actually provides.

Seasonal plates and dietary precision

The menu shifts regularly as ingredient availability changes, giving the kitchen room to adjust between a structured five course progression and a flexible three course selection. Every dish relies on careful preparation rather than heavy sauces, letting the natural quality of the produce speak clearly. Staff accommodate specific dietary requirements with advance notice, ensuring that restrictions never compromise the integrity of the Scottish kitchen. This attention to detail extends to how each plate travels to the table, balancing tradition with contemporary technique.

The dining room and service

Restaurant Manager Emma Hemy oversees a front of house team that delivers polished hospitality across both the main floor and a separate private room seating ten guests. The interior favors clean lines and subdued lighting, creating a quiet backdrop for conversation. Recognition follows naturally from this combination of rigorous cooking and attentive service, earning four AA Rosettes alongside a Michelin Guide recommendation and a place on La Liste. Guests typically choose smart casual attire to match the refined but relaxed environment.