March 2019: Number One has announced a new, homegrown Scottish head chef - Mark Donald joins the restaurant with experience under his toque from Hibiscus, Restaurant Andrew Fairlie and Noma.
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“Jeff Bland still delivers wonderful dishes in a marvellous subterranean setting” at this amazingly consistent hotel basement, which has vied for its place at the top of the city’s culinary premier league for over two decades. Despite its windowless, below-ground location, its “imaginative interior design” creates “beautiful surroundings”, “service is wonderful and unobtrusive” and his seasonal cuisine – be it from the three-course, or seasonal tasting menu with matching wines – is “exceptional”.
“An absolute triumph from start to finish!” The plush basement of this famous luxury hotel continues to do justice to its name, and the “fantastic quality and presentation” of Jeff Bland’s “extraordinary” cuisine matched with “faultless service” means it arguably deserves an even higher reputation than it already enjoys. “I would fly to Edinburgh again just to eat here!”
Chef Jeff Bland doesn’t deserve his name fortunately, but his “fantastic” cuisine – “with excellent, individual flavours”, “imaginative presentation and lots of nice extra touches” – has long meant the basement of the city’s grandest hotel arguably does justify its ‘no. 1’ moniker. “You might worry that the place would be pretentious, but it isn’t” – “everything is done with a smile”, and for somewhere that’s underground the setting is surprisingly “special”.
“If only all places could be this good”, say fans of Jeff Bland’s long-standing fixture – a “wonderful” space in the basement of the city’s grandest hotel. His “fantastic”, “classical” cuisine – the tasting menu with wine flights attracts particular acclaim – “never fails to reward a visit”, but the “attentive” staff (“I even left a note thanking them!”) also rate mention.
As one of the finest Edinburgh restaurants, Number One presents modern Scottish cuisine. Balmoral smoked salmon, lemon butter, quails egg and caviar. Inverurie hogget, baby gem, peas and mint yoghurt. Valrhona chocolate tart 2001, praline and white chocolate. Number One was fully refurbished in 2015 offering a fresh, contemporary style while retaining the warm and inviting atmosphere which guests have enjoyed since the restaurant opened in 1997. Take a seat on our comfortable dove grey wool banquettes and sample some of Scotland's most creative dishes. Art is at the centre of Number One's interior design with a large triptych print of a Scottish oak tree by Adam Ellis complementing artwork from the Royal College of Art in London which hangs on the rich red lacquered walls.
1 Princes Street, Edinburgh, EH2 2EQ
|Number of Diners:|
|Monday||6:30 pm-9:45 pm|
|Tuesday||6:30 pm-9:45 pm|
|Wednesday||6:30 pm-9:45 pm|
|Thursday||6:30 pm-9:45 pm|
|Friday||6 pm-9:45 pm|
|Saturday||6 pm-9:45 pm|
|Sunday||6 pm-9:45 pm|