Gleneagles Townhouse appoints award-winning former Jason Atherton head chef to lead culinary offering

The new head chef will lead the culinary offering across all outlets in the soon-to-open Gleneagles Townhouse.

Published 21st Feb 2022
Updated 8 th Aug 2023

Ahead of its official launch in spring, Gleneagles Townhouse has announced the appointment of head chef, Jonny Wright, to lead the culinary offering across the 33-room hotel, members’ club and all-day restaurant, The Spence, on St. Andrew Square, Edinburgh.
Wright, 34, returns to Scotland with over 16 years’ experience including stints as head chef at Jason Atherton’s Berner’s Tavern, where he was the recipient of an Acorn top 30-under-30 award, sous chef at Evelyn’s Table and senior sous chef at the award-winning Palomar restaurant in Soho.

Seeking out some of the country’s most innovative suppliers, it is Wright's enthusiasm for Scotland’s natural larder, the old Scots word from which The Spence takes its name, which is set to make the offering really stand out.

Signature dishes, which he describes as “rooted in classics with a modern twist” include Wild Mushroom Tart with Goats Curd and Hazelnuts, Whole Roasted Turbot with Fennel and Chilli and Scotch Baba with Praline Sauce and Mascarpone for two to share.

Working alongside Wright and the Townhouse team are brother-and-sister restaurateur duo, Zoe and Layo Paskin, who have collaborated on the vision and concept for The Spence, their first ever consultancy project outside of London.

The Paskins much-admired London outposts include The Palomar, The Barbary, Evelyn’s Table and most recently, The Barbary Next Door.

Set in one of Edinburgh’s most iconic banking halls; the airy, social space is a modern style brasserie.

At its core, a central bar sits underneath an extraordinary glass-domed ceiling serving up a carefully constructed drinks list curated by bar manager, Stefanie Anderson.

Original features, including towering columns and intricate cornicing, carefully restored by Ennismore Design Studio, will be the backdrop for all day dining and drinks.
Based at 39 St Andrew Square, Edinburgh, originally home to the British Linen Company before later becoming the Bank of Scotland, this historic building is being reimagined to become Gleneagles Townhouse; a 33-bedroom hotel, all-day restaurant, rooftop bar, wellness space and member’s club.

Known for cake making, experimental jam recipes, Champagne, whisky and gin drinking (and the inability to cook Gnocchi), Rosalind is the Food and Drink Editor and whisky writer for The Scotsman, as well as hosting Scran, The Scotsman's food and drink podcast.
Copyright ©2024 National World Publishing Ltd
Cookie SettingsTerms and ConditionsPrivacy Policy
crosschevron-down linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram