Dan Ashmore steps down as executive chef of Gordon Ramsay's Bread Street Kitchen in Edinburgh

The  Staff Canteen

Dan Ashmore is leaving his role as Executive Chef at Gordon Ramsay's Bread Street Kitchen in Edinburgh, and will be returning to work for chef Dean Banks

In an Instagram post published this morning, Dan Ashmore said that yesterday was his last day at Gordon Ramsay's Bread Street Kitchen, having led the founding team who opened the Edinburgh restaurant, the three Michelin-starred chef's first in Scotland since his last closed 17 years ago, and the first BSK outside of London.

He said: "It's been an absolute honour and a privilege to work alongside the exceptional team that opened her with me."

'The long hours, lack of real sleep, high-pressure environments are worn as a badge of honour'

Hinting that the cause of his departure might have been stress and overworking, he said: "The past 6 months have taught me some of the most valuable lessons in my career," the biggest one of which being the importance of looking after oneself.

"It's something most chefs don't do, the long hours, lack of real sleep, high-pressure environments are worn as a badge of honour, it's something I've done myself."

"Anyone that's opened restaurants before will know the sleepless nights before opening, the training, the planning, the days and months after opening questioning everything."

Its a difficulty to draw the line between his personal and professional life, he said, "I took all the pressures on myself, anything negative felt like a personal attack and the half baked clickbait "news articles" got under my skin way more than I should have let them."

On a more positive note, the chef announced that he will be returning to work alongside Dean Banks as his group executive chef, overseeing all of the food operations across his portfolio and working alongside him to drive the business forward. 

Dan said: "I'm looking forward to getting stuck back in the trenches where I can let the creativity, teaching, and learning alongside the guys and gals doing the actual hard graft, cooking some of Edinburgh (and St. Andrews') most exciting food."

He finished his post by writing that if anyone read his post and feels like they might need to chat about their struggles then his "DMs are always open" and that "gone are the days of wearing 90 hour weeks as a badge of honour, I wanna see my kids grow up and so should you... Your own kids, not mine - that would be weird."

Before working with Dean Banks at the Pompadour, Dan worked at The Strathearn at Gleneagles which he joined after The Pompadour at Waldorf Astoria closed after 95 years of service.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The  Staff Canteen

The Staff Canteen

Editor 6th April 2022

Dan Ashmore steps down as executive chef of Gordon Ramsay's Bread Street Kitchen in Edinburgh