By Angela Green, Content Executive, H&C News: New head chef and menu at Ralph & Finns.
Kevin O’Neill has been appointed Head Chef at the Scottish bar and brasserie, Ralph & Finns. Previously at award winning restaurants such as Cameron House, Rogano and The Western Club, O’Neill has unveiled a new menu that takes the venue in a new contemporary direction.
Bringing provenance and presentation to the forefront of the menu, the very best of locally sourced and freshly prepared ingredients feature from across Scotland.
Shetland Hake is sourced by renowned local fishmonger Bernand Corrigan whilst Andy Bell’s Fish People deliver market fresh Isle of Barra scallops, crustaceans and oysters.
Working closely with specialist butcher, C & C Meats, Ralph & Finns will serve up a consistent quality of premium meats including Highland Venison Loin, and 28 day, dry-aged steaks from Aberdeen Angus cattle.
Menu highlights include Shetland Hake with hispi cabbage, crispy potato, chicken sauce and celeriac, or Roasted Isle of Wight Tomatoes in thyme and wild garlic with pine nuts, pickled shallots and mozzarella.
There’s also butter soft Isle of Barra Scallops with cauliflower, black pudding and apple and Highland Venison Loin with figs, sweet & sour red cabbage, sweet potato fondant and tenderstem broccoli.
Pineapple Cake with rich coconut ice cream and gooey toffee sauce will be sure to tempt those with a sweet tooth.
The venue’s cocktail list is full of classic cocktails and signature libations for guests at their marble-top bar complete with scallop edged tiles. From a Sage and Pomegranate Margarita, Basil and Honey Daiquiri or a Watermelon Collins, Ralph & Finns bartenders have created a menu full of interesting drinks and riffs on classic cocktails.
Speaking about the new position, Kevin O’Neill, Head Chef at Ralph & Finns, said: “Ralph & Finns is an iconic location in the city, and it’s been an absolute pleasure to collaborate with the team on a new culinary direction.
“I’ve taken influence from my travels across the world and previous experience in Rosette award winning restaurants to create a modern Scottish menu that I’m proud of. Every ingredient on every plate is there for a reason, designed to complement and enhance the flavours of locally sourced ingredients to create some truly incredible dishes.”
Bookings are now live for Ralph & Finns new menu. For more information or to book your table head to www.ralphandfinns.co.uk or follow @ralphandfinns
Ralph & Finns is open seven days a week from 12 noon until late.
