The Dining Room in Edinburgh, part of The Scotch Malt Whisky Society, has been named as Restaurant of the Year for Scotland at the prestigious AA Hospitality Awards.
The Dining Room restaurant was praised for its superb service and the culinary brilliance of head chef James Freeman and his team.
The award follows last year’s relaunch of the Queen Street venue.
In the summer of 2016, the Georgian townhouse had an extensive makeover. The Dining Room moved from the ground floor to the first floor and was given a bright new contemporary look.
The ground floor is now home to the Society’s Kaleidoscope Whisky Bar.
The Dining Room’s menu combines seasonal local ingredients, inventive cooking and traditional fine dining.
Dishes include fillet of hake and langoustine with courgette and yellow pepper stew and a ballotine of Gartmorn farm duck with fermented rhubarb and red onion with duck consommé.
The Dining Room: French classicism
A member of the AA Hospitality Awards judging panel said: ‘The Dining Room at The Scotch Malt Whisky Society offers a dining experience steeped in French classicism.’
The new award is just the latest in a long line of recognition for The Dining Room.
In January, the restaurant was awarded two AA rosettes. And, in April, the restaurant won overall Special Award in The List Magazine’s annual Eating & Drinking Guide.
Venue Manager, Francois Guillemet, said: ‘Winning Restaurant of the Year for Scotland is a huge achievement for us. I’m incredibly proud of what the team has achieved.
‘James Freeman is a superb inventive chef who has been creating amazing food here. He has gone from strength to strength since we relaunched last year. Our team work tirelessly to achieve the highest standards of food, drink and service that has earned us this award. We look forward to continuing to wow our customers.’
Head chef, James Freeman, added: ‘This award is a huge honour for me personally and my team at The Dining Room. I have been at The Scotch Malt Whisky Society since 2004 and have worked hard to create innovative dishes using quality, local produce. So, to see the restaurant recognised in this way is extremely rewarding.’