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”.
Michelin-starred restaurant, Number One, offers modern Scottish dining with the finest service. Together with his team, Head Chef Mark Donald has created an innovative new menu inspired by Scotland and flavoured by their international travels. Number One was named in the 2018 TripAdvisor Travellers' Choice® awards as one of the Top 10 Best Fine Dining Restaurants in the UK.
Step into Number One's glamorous dining room and sink into one of the dove grey wool banquettes. Contemporary art abounds on the lacquered red walls, from pieces lent by London's Royal College of Art, to Adam Ellis' stunning Scottish oak triptych.
The menus here are fashioned using seasonal ingredients carefully sourced from an exceptional list of trusted suppliers. Head Chef Mark Donald and his team have developed a menu with dishes inspired by Scotland and flavoured by the team's international travels.
|Wine per bottle||£28.00|
1 Princes Street, Edinburgh, EH2 2EQ
|Number of Diners:|
|Monday||6 pm-10 pm|
|Tuesday||6 pm-10 pm|
|Wednesday||6 pm-10 pm|
|Thursday||6 pm-10 pm|
|Friday||6 pm-10 pm|
|Saturday||6 pm-10 pm|
|Sunday||6 pm-10 pm|