Chef News is sponsored by the the Kitchen Porters Club
Gleneagles Townhouse, Edinburgh has appointed Elliot Hill as the new Executive Chef. He is now heading up the food offering at the hotel and private members club, including its all-day restaurant and bar, The Spence. Known for his produce-led approach, Elliot brings a menu that celebrates Scotland’s seasonal larder, combining comfort, refinement and a modern take on classic dishes.
Elliot arrives from The Chester Grosvenor Hotel, where he oversaw multiple dining outlets, elevated Restaurant Arkle to three AA Rosettes within six months, and earned Michelin Guide recognition, as well as numerous regional awards such as Chester Chef of the Year.
Set within the former Victorian banking hall of Gleneagles Townhouse – the Edinburgh outpost of The Gleneagles Hotel that opened in 2022 on St Andrew Square – The Spence is instantly recognisable for its glass-domed ceiling and spectacularly stylish interiors. Elliot’s debut menu looks to showcase the very best Scottish produce, incorporating game and cold-water seafood as well as shining a spotlight on heritage vegetables and locally produced dairy. New signature dishes include the Spence onion soup with truffled Anster cheese, halibut ‘Cullen Skink’ with smoked haddock, potato and seaweed and Highland venison with red cabbage, deer stalker pie and hedgerow preserve. For something sweet, the heather honey baked Alaska to share can’t be missed, with Scotch, oats and pistachio – finished tableside for a touch of theatre.
The new à la carte menu compliments the hotel’s other refreshed offerings, including a Spence Sunday Roast, Afternoon Tea, group dining and in-room dining menus, ensuring guests can experience Elliot’s culinary vision throughout the Townhouse.
On his appointment, Executive Chef Elliot Hill commented: “I’m incredibly excited to have joined Gleneagles Townhouse, a hotel that’s quickly becoming an institution in Edinburgh. The Scottish larder is absolutely world-class, from game to seafood, berries and foraged mushrooms. I can’t wait to work closely with the team, suppliers and guests in creating dishes that do justice to the phenomenal produce across the Townhouse.”
Accessible Hospitality Alliance launches Mediterranean Accessible Hospitality Hub
Chef News is sponsored by the the Kitchen Porters Club
