Brian Grigor announced the opening of new Edinburgh restaurant eòrna later this spring
“I don’t think there’s anything else like Eòrna in Scotland”
Man Behind the Chef: Brian Grigor
Blairgowrie Scotch Beef Fillet, Pearl Barley risotto, Eassie Farm Asparagus, Aylesbury Snails and Bordelaise sauce by Brian Grigor
Brian Grigor and Glen Montgomery are celebrating a successful second week of Business following the launch of their new Edinburgh chef's table, Eòrna.
With just one sitting a day Tuesday to Saturday, seating only 12 guests at a time, Eòrna represents a new unique venture from the pair.
Speaking exclusively to The Staff Canteen, Brian explained: “The name Eòrna is Gaelic and Gàidhlig for barley, so the story behind that is I’m Scottish and Glenn is Northern Irish and we wanted something celtic that was to do with food and beverages.”
Brian, who previously worked at The Balmoral in Edinburgh and retained Restaurant Number One’s Michelin Star for four years, offers guests a set menu celebrating a combination of Scottish flavours and French techniques in a super seasonal inspired menu.
“Everyone sits down at the same time, same menu, no choice, no dietaries, and it’s just classic food featuring Scottish ingredients cooked with French techniques,” Brain explained.
Eòrna’s current menu features highlights such as smoked salmon with smoked caviar, heritage tomatoes with raspberry, hand dived scallops, Orkney Beef, and Perthshire strawberries served with white chocolate.
“It’s massive for us really, to find a site for us to build exactly what we wanted and have that dining area where people can sit there and feel relaxed and interact with us on the food and the wine,” Brian explained.
He added: “I don’t feel like there’s anything like Eòrna in Scotland. It’s such a unique style of restaurant and we’re just super happy with it.”
For more visit www.eornarestaurant.com / @eornarestaurant or email [email protected]
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“I don’t think there’s anything else like Eòrna in Scotland”
Brian Grigor announced the opening of new Edinburgh restaurant eòrna later this spring
Man Behind the Chef: Brian Grigor
Blairgowrie Scotch Beef Fillet, Pearl Barley risotto, Eassie Farm Asparagus, Aylesbury Snails and Bordelaise sauce by Brian Grigor
