The Balmoral has announced the appointment of John Munro as Head Chef of Number One, marking a new chapter for the Edinburgh restaurant.
Having served as Senior Sous Chef since 2022, John steps into the role after three years of helping shape the restaurant’s culinary direction alongside Executive Chef Paul Hart.
His leadership will continue to build on Number One’s identity while evolving its expression through a refined, ingredient-led approach rooted in nature, locality and seasonality.
John’s career includes time at Timberyard, The Black Swan at Oldstead, The Gannet East and The Little Chartroom.
Across these roles, he developed a reputation for thoughtful sourcing, sustainability and close relationships with producers.
His cooking is shaped by a deep respect for ingredients and a fascination with the environments they come from, drawing inspiration from Scotland’s landscapes, coastlines and natural larder.
His connection to nature extends beyond the kitchen.
As Number One’s Head Beekeeper, John introduced the restaurant’s first beehive in 2024, strengthening the link between the restaurant and its surroundings while providing honey used within Number One.
Foraging also plays a key role in his approach, with ingredients sourced from locations across Edinburgh and the East Lothian coastline, including seaweeds, sea buckthorn and elderflower.
Under his leadership, guests can expect menus that celebrate Scotland’s finest seasonal produce and the stories behind it, with suppliers and provenance highlighted throughout.
Signature dishes include pork with wild garlic and hen of the woods, alongside summer dishes such as North Sea halibut from David Lowrie, paired with foraged elderflower and British peas.
The style remains elegant and restrained, allowing provenance, flavour and seasonality to lead.
John Munro, Head Chef of Number One at The Balmoral, said: “It is a huge honour to lead the kitchen at Number One. My focus is on showcasing Scotland’s exceptional ingredients while respecting the standards and identity that define the restaurant. I look forward to evolving the menu with the team and continuing to build on its legacy.”
Paul Hart, Executive Chef of The Balmoral, said: “John’s promotion is a natural next step. He has been instrumental in shaping Number One over recent years, and his approach to food, produce and sustainability reflects exactly where we want to go as a restaurant.
“His understanding of ingredients, suppliers and the natural environment around us will continue to shape an exciting future for Number One.”
John’s appointment follows a period of continued progression, including his selection for the Scottish Culinary Team ahead of the 2026 Culinary World Cup.
He also continues to contribute to the wider Scottish culinary community through mentoring, competitions and collaboration.
His promotion strengthens Number One’s leadership team while reinforcing The Balmoral’s commitment to Scottish produce, seasonal cooking, sustainability and the development of culinary talent from within.
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