Housed in Edinburgh’s Macdonald Holyrood Hotel, the new Bistro Deluxe by Paul Tamburrini launches today.
Rightly or wrongly, many restaurants in hotels are perceived to be dull. The complaint is that they have to play it safe. They have to offer familiar dishes to tired business travellers craving undemanding comfort food.
There are exceptions.
Macdonald Hotels & Resorts definitely take a different approach. They invest in name chefs with a rep for inventive cooking.
Recent appointments include Tony Borthwick to Macdonald Rusacks Hotel in St Andrews and James McCulloch Thomson to Macdonald Forest Hills Hotel & Spa in Aberfoyle.
Bistro Deluxe by Paul Tamburrini
Bistro Deluxe by Paul Tamburrini continues the pattern.
With almost 30 years in the hospitality business, Paul Tamburrini has a rock solid CV that starts with a stint training at Marco Pierre White’s L’Escargot.
He has also worked at Rogano in Glasgow; Cameron House in Loch Lomond and Restaurant Martin Wishart in Leith.
After that, Chef Tamburrini spent five years as Executive Head Chef at Hotel du Vin at One Devonshire Gardens in Glasgow. Most recently, he was Chef Director at Martin Wishart’s Honours Brasserie in Edinburgh.
As we said, he has a rock solid CV.
Following a £250,000 investment, the new venture will feature the chef’s signature blend of French cuisine and the finest Scottish ingredients.
Detail and passion
Typical dishes might be the duck, foie gras and lentil terrine, served with carrot purée and carrot crumbs. Or the Aberdeen Angus sirloin, prepared with a specially developed barbecue marinade and finished with a Madeira veal glaze.
According to Mr Tamburrini, ‘Our food is essentially a contemporary, slightly decadent vision of what a bistro should be. The DNA is all classic, but the team’s experience, attention to detail and passion will give it an edge which will make us quite unique.’
‘Bistro Deluxe will showcase a progressive and forward-thinking menu, using the best local suppliers and producers, with incredible attention to detail.’
As well as the à la carte menu, there is a prix fixe menu and a five-course tasting menu with the option of paired wines.
Fire up the Josper
The wines have been expertly curated by the charming Peter Adshead.
The sommelier honed his skills in many of Scotland’s top restaurants, including The Pompadour in Edinburgh and Champany Inn, Linlithgow.
Scottish beers plus contemporary and classic cocktails complete the drinks offer.