Man Behind the Chef: Brian Grigor
Brian Grigor announced the opening of new Edinburgh restaurant eòrna later this spring
Blairgowrie Scotch Beef Fillet, Pearl Barley risotto, Eassie Farm Asparagus, Aylesbury Snails and Bordelaise sauce by Brian Grigor
Chef Brian Grigor and Sommelier Glen Montgomery have announced the opening of their new Edinburgh restaurant eòrna later this spring.
The pair have a wealth of experience gathered from some of Scotland’s finest restaurants including two Michelin star Restaurant Andrew Fairlie, working with Michel Roux Jr and Brian retained the Michelin star at Edinburgh’s Number One for four years.
They will oversee all aspects of the restaurant as a duo – there will be no other chefs or front of house staff creating a pared back, intimate, yet sophisticated dining experience.
Named after the gaelic word for barley the focus of eòrna is a 12-cover countertop “chefs table” overlooking the kitchen, with Brian and Glen cooking and hosting.
Diners will be served an ever evolving tasting menu using the very best seasonal ingredients and classic old-world wines.
The eòrna sample menu will include: Mull cheddar mousse, quince and hazelnut; Belhaven smoked salmon, lemon puree, quails egg and caviar; Hand dived Orkney scallop, oyster leaf, burnt apple; Loin of roe deer, salt baked celeriac, sauce grand veneur; “Rhubarb and Custard”; and Valrhona dark chocolate tart, milk chocolate cremeaux, toasted barley ice-cream.
For more information about opening dates visit www.eornarestaurant.com / @eornarestaurant or email [email protected]
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Brian Grigor announced the opening of new Edinburgh restaurant eòrna later this spring
Man Behind the Chef: Brian Grigor
Blairgowrie Scotch Beef Fillet, Pearl Barley risotto, Eassie Farm Asparagus, Aylesbury Snails and Bordelaise sauce by Brian Grigor
