Petrossian Daurenki Tsar Imperial caviar.
Tom’s signature dishes, including Mull cheddar cheese straws, smoked salmon from the renowned Welch’s fishmonger, and traditional Scottish haggis served as bon bons, are guaranteed to transport guests to the heart of Scotland.
“Food is a powerful thing. It brings people together,” said Tom, emphasising the emotional experience of dining.
Alongside this celebration of Scotland’s natural larder, Tom will be collaborating with The Donovan Bar’s maestro Salvatore Calabrese and area director of mixology Federico Pavan, to pair his seasonal dishes with exceptional creations.
Tom knew that he wanted to be a chef from the age of 13. He left Dollar Academy at 16 to pursue his dream of becoming a chef and worked at the local Lomond Country Inn while studying at Perth College. At 18, Tom carried out some valuable work experience at Gleneagles, before leaving his home in Scotland and heading to London.
Whilst in London, Tom worked under Pierre Koffmann at his 3-Michelin starred restaurant, La Tante Claire. Koffmann, a hard task-master, remains a huge inspiration and mentor to the chef today. From his days working with Koffmann, Tom adopted the viewpoint of cooking what you want and what you love, which he has embraced in his own restaurant.
In 2006, he returned to Edinburgh and opened his own restaurant with his wife, Michaela.
