Dean Banks relaunches flagship Pompadour restaurant in Edinburgh
In response to changing customer demands, chef Dean Banks has relaunched his signature restaurant in the historic Caledonian Hotel on Princes Street, Edinburgh.
Launching and opening its doors today (July 23), is 1925 at Pompadour.
The new offering will provide diners with an à la carte menu in the heart of the city, showcasing the best of local produce, across land and sea. This comes to follow customer dining trends, moving away from multi-course tasting menus to a more accessible option.
Located in the West End, diners can enjoy the new menu at 1925 at Pompadour while taking in stunning views of Edinburgh Castle and learning all about the local suppliers chef Dean works with to create his renowned dishes.
To celebrate the launch of 1925 at Pompadour, diners will receive 50% off food between Wednesday, July 23 and Wednesday, July 30, providing an opportunity to sample the new dishes and explore the revamped restaurant.
Accessible local dining
Featuring fresh, local produce, seafood lovers can sample Dean’s signature lobster thermidor, Orkney hand-dived scallops with vadouvan carrot, or champagne-baked market fish.
Diners can also enjoy corn-fed chicken with king oyster mushrooms, pomme mousseline and a madeira sauce, or smoked ricotta and egg yolk raviolo, served with leeks and lemon butter.
With starters from £15 and mains starting at £26, and a three-course lunch
for just £39.50, 1925 at Pompadour aims to provide a premium food offering at an accessible price point in the heart of the city.
Commenting on the launch, Dean said: “Consumers are moving away from multi-course tasting menus, instead preferring restaurants where they can enjoy premium dishes at an accessible price point.
“When considering the future of Dean Banks at the Pompadour, it was important to reflect these changing consumer demands while ensuring the high quality offering we pride ourselves on remains.
“1925 at Pompadour perfectly brings this together, all under the iconic setting of Edinburgh Castle, and we look forward to welcoming diners to experience this next chapter in our restaurant’s history.”
Pompadour's historic background
The Pompadour restaurant first opened its doors at the Caledonian Hotel, Edinburgh, in 1925, with the new restaurant named as an homage to the venue’s rich history.
Dean is a Scottish chef and owner of Dean Banks Group, that operates a collection of restaurants across Scotland featuring modern takes on seasonal produce and Scottish provenance in a warm setting.
The Dean Banks Group consists of the flagship restaurant 1925 at Pompadour, Dulse Leith and Dulse West End, Haar, Dune, and Temple Lane.
A finalist of MasterChef: The Professionals, Dean first opened his restaurant at The Pompadour in 2021.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
Support Us
CONTRIBUTE
Dean Banks relaunches flagship Pompadour restaurant in Edinburgh
