Search Gerry's Kitchen

Wednesday, 18 October 2017

Four Day Gastronomic Spanish Showcase Set For Rioja Finnieston

Michelin-starred chef Modesto Fabregat is taking over Glasgow’s leading Spanish restaurant Rioja, in a gastronomic four-day exchange this Sunday, 22nd October until Wednesday, 25th October.

Inspired by modern Michelin dining and local produce, Modesto is bringing his extraordinary style of cooking from Valentia into the Finnieston-based restaurant for a gastronomic collaboration with Rioja head chef, Luis Urrutiabeaskoa, as they both curate an unforgettable eight-course tasting menu.

From the Scottish Highlands to the Galician sea, the two kitchen maestros who both trained in Basque Country in Spain - arguably the foodie capital of the world, have taken inspiration from their surroundings and once again imagined dishes that reflect the best of Scottish and Iberian produce.

Rioja – based on Argyle Street in Finnieston, is known for imagining unexpected flavour combinations with their monthly market menu and this exclusive event is sure to inspire and delight.

Promising to take your tastebuds on a food adventure the menu the set to be a really special affair. Guests will enjoy eight sumptuous courses created in collaboration with the aim to showcase and capture Spanish culture and modern Michelin dining into dishes for you to indulge.

From the delicious streets of Spain, the evening begins with a nod to both chefs through their amouse bouches paying homage to their cooking roots. Modesto chooses a Galician octopus carpaccio while Luis creates a bold colourful interpretation of the Rioja Boudoir cocktail – a strawberry infused delightful dish with air cured Leones beef.

Moving on the gorgeous greenery of the west coast, there's a showstopping beetroot cappuccino with truffle infused organic yolk alongside west coast langoustines.

Speciality Iberian produce features heavily on the menu with seasonal foraged mushrooms, suckling pig, Galician blond pig cheek and red tuna tartare. The menu has been crafted for their customers to enjoy the true essence of Spain.

Speaking of the Michelin Takeover, Eduardo Fernandez Blanco, operations manager of Rioja and the Rotunda Restaurant Group said:
“Pushing boundaries in flavour is what our chefs set out to do every day. They’re inspired by their surroundings and their Spanish heritage. In Rioja and in Spain, food is a way of life. It’s in our blood. We always try to reflect our culture and passion in our dishes and we’ve worked hard to create an exclusive menu for Glasgow to enjoy.
Speaking about the menu, Toni Carbajosa, co-founder of The Rotunda Restaurant Group continues: “Our team is passionate about flavour. We’re passionate about produce. And we’re passionate about creating unforgettable food experiences. With the return of Modesto to the Rioja kitchen we are once again looking forward to transporting our guests to the beautiful corners of Scotland and Spain through extraordinary flavours and exciting dishes.
“If you joined us last year, you’ll know how special this exclusive pop event was. Don’t miss out, join us for a dance through Iberian autumn and intoxicating seasonal flavours inspired by modern Michelin dining.”
The eight-course tasting menu is priced at £65pp and is available on the evenings from Sunday, 22nd October until Wednesday, 25th October. Matched wines are available.
Last few tables now remaining. To book a table please contact Javier via email; or call 0141 334 0761
Keep updated, follow Rioja:

Twitter @riojafinnieston

Instagram @riojafinnieston


Tuesday, 17 October 2017

Wagyu House in Bridge of Allan Wowed by the Knife Skills of Master Butcher, Mr Tomohiro Tanaka

Wagyu House in Bridge of Allan was visited by a Japanese delegation including Master Butcher, Mr. Tomohiro Tanaka. treated an onlooking crowd, that included some of Scotland’s best butchers and celebrity chef Tony Singh, to some exceptional knife skills, as he demonstrated how to cut and prepare Wagyu as they do in Japan.

Mr. Tanaka said: “It has been a pleasure to visit the team at Highland Wagyu. I have never come across such knowledgeable people who share the same passion as we do in Japan.”

Mohsin Altajir, owner of Highland Wagyu said: “It has been a fantastic experience for us to see not only Master Tanaka at work, but also to learn a few new ideas. With ‘The Grill by HW’ opening soon, it is important that we are providing as much choice to our customers, and this has certainly helped.”

The Grill by HW, which opens at the end of October, is the latest venture by the Highland Wagyu Group, where diners will be able to enjoy the best Wagyu beef available in the UK in intimate surroundings, with a wine list to suit all.

Wagyu House - 16 Henderson St, Bridge of Allan, Stirling FK9 4HP


Success for Stewart Brewing Founder and Team at Scottish Beer Awards 2017

Leading Scottish craft brewer, Stewart Brewing, is celebrating after winning three prizes at the second annual Scottish Beer Awards recently. (28th September).

The brewery took home the title of Product Development Team of the Year for its innovation in creating a variety of classic and limited edition beers, while co-founder, Steve Stewart, beat off tough competition to be crowned Master Brewer of the Year. Stewart Brewing craft beer, They’re Coming to Get Rhu Barbara, also won Gold in the Best Sour Beer category.
Over 350 guests from across the brewing industry attended the ceremony last night to hear the winners announced. The awards come after a year of successes for Stewart Brewing with prizes in the International Beer Challenge, Scotland Food and Drink Excellence Awards, SIBA Independent Beer Awards and World Beer Awards.

Steve Stewart, Stewart Brewing co-founder, commented: “Scotland is producing exceptional craft beer so we are extremely proud to receive these awards when up against so many high quality brewers. It’s a huge honour to have been named Master Brewer of the Year. I started Stewart Brewing with my wife Jo in 2004 with the mission to create craft beers of the highest quality. Awards like this prove that we are well on the way to realising that ambition.

“We are fortunate to have a great team of people at Stewart Brewing who are passionate about beer and creating great tasting products. Being awarded Production Development Team of the Year is a true testament to their innovation and talent.”

Stewart Brewing beers are available to order from their website: The range is also available from their brewery shop in Loanhead and Stewart’s Dockside Tap in Leith, as well as in pubs, bars and select retailers, such as Sainsbury’s.

The Stewart Brewing brewery is located at Bilston Glen Industrial Estate, 26a Dryden Rd, Loanhead.

For more announcements, follow Stewart Brewing on social media:

Twitter @StewartBrewing


Monday, 2 October 2017

Three Michelin Stars For The Araki As Michelin Guide Great Britain and Ireland 2018 Unveiled

GBI 2018 COVER - 3D


Michelin is pleased to unveil the new selection of the Michelin Guide Great Britain & Ireland, which highlights a total of 2,067 restaurants and 1,155 hotels and guesthouses.

In this selection, London continues to build on its reputation as a world-class destination for rich, varied eating experiences. But the offer across Great Britain and Ireland as a whole is developing, often based around exceptional regional ingredients.

This year, The Araki has been awarded Three Michelin Stars. “With its nine-seater counter, The Araki has gone from strength to strength. When Mitsuhiro Araki moved to London from Tokyo in 2014 he set himself the challenge of using largely European fish and his sushi is now simply sublime,” comments Michael Ellis, International Director of the Michelin guides. It joins a select group of restaurants with three Michelin Stars: The Fat Duck and The Waterside Inn in Bray, Alain Ducasse at the Dorchester and Restaurant Gordon Ramsay which has retained the award under its new chef, Matt Abé.

In this new selection, Claude Bosi at Bibendum, located in the famous Michelin House in London, gains two Michelin Stars. Claude’s sophisticated French cuisine is a perfect fit and has been one of the openings of the year. In total, the Michelin Guide Great Britain & Ireland 2018 features 20 restaurants awarded two Michelin Stars.

One hundred and fifty restaurants have one Michelin Star this year, including 17 new ones. In Ireland, there is now a Michelin-starred pub: The Wild Honey Inn in Lisdoonvarna. In Scotland, Michael Smith earns a Michelin Star for his restaurant Loch Bay, a converted crofter’s house on the Isle of Skye. Also awarded one Michelin Star is Peter Sanchez-Iglesias’ Paco Tapas – this tapas bar is named after Peter’s father and is further evidence of Bristol’s exciting dining scene. Tom Kerridge’s Marlow pub, The Coach, receives a Michelin Star, as do two much more formal establishments: Matt Worswick at The Latymer in Surrey, and Coworth Park in Ascot. Mark Birchall has put his experience from L’Enclume to good use at Moor Hall, in Lancashire, which gains a Michelin Star, as does Michael Caines’ Lympstone Manor in Devon. Meanwhile talented young chef Niall Keating has begun to make his mark with a Michelin Star at Whatley Manor in Wiltshire.

In London, A.Wong receives a Michelin Star for its contemporary Cantonese cooking, while Anne-Sophie Pic has a Michelin Star for her French cuisine at La Dame de Pic. Phil Howard receives a Michelin Star for Elystan Street and the traditional Nordic dishes at Aquavit are also rewarded with a Michelin Star. Two Indian restaurants in London are on this year’s list of Michelin Star winners: Jamavar and the re-opened Vineet Bhatia.

The Michelin Guide Great Britain & Ireland also features 27 new Bib Gourmands – which are chosen for their good quality, good value cooking. This year the new Bib Gourmands include Kricket and Kilnin Soho. In Ireland there are six new Bibs, including Two Cooks in Sallins and Kai in Galway. In Wales there’s the Hare & Hounds in Aberthin; and Noble in Holywood, Northern Ireland.

Also published today is the Michelin Guide London 2018. This guide provides extended text on London’s restaurants, with additional photographs and information on all Starred establishments, along with a pull-out map.

Both guides can be purchased from bookshops and at They are published today and will be in bookshops from Thursday, October 5.

The new selection includes:

  • 5 restaurants with three MICHELIN Stars, including 1 new one
  • 20 restaurants with two MICHELIN Stars, including 1 new one
  • 150 restaurants with one MICHELIN Star, including 17 new ones
  • 145 restaurants with a Bib Gourmand, including 27 new ones

5 Questions - Mike Jennings & Ben Humphreys, Head Chef & Sous Chef at WOOD Manchester

Back in 2015, Simon Wood was crowned MasterChef UK champion and was immediately thrust into the culinary limelight. Being a professional chef had always been a dream for Simon and over the last two and a half years, he has worked tirelessly, adding to his skills. From food festivals to cooking demonstrations, writing his first cook book to running the pop-up restaurant at Oldham Football Club, this has all been in preparation for the day when he would open the doors to his own restaurant, WOOD Manchester which launched a few weeks ago on Manchester's First Street.
In order to give the restaurant the very best chance of success, Simon has cleverly surrounded himself with great experience in both the kitchen and front of house with Mike Jennings coming in as Head Chef and James Cunningham appointed as General Manager.
With almost twenty years experience behind him, Mike has worked with top names including Gary Rhodes, Shaun Rankin and Nigel Howarth as well as running the Grenache restaurant in Walkden for two years.
James has been in the hospitality sector for 25 years now, working with Ramada, Whitbread and Harvey Nichols to name a few although for the last 8 years, has been working with Michael Caines at Andrew Brownsword Hotels.
I was able to catch up with Simon shortly after he was named MasterChef Champion and he kindly answered my 5 Questions. Step forward two years and Simon contacted me to ask if I would like to put the questions to Mike as well as Ben Humphreys, the Sous Chef at WOOD Manchester. Always keen to tell a story, especially one that I've been following from the start, it was a no-brainer.
Here's Mike and Ben's stories;

How did you get started?

Mike - started out helping my mum cooking the Sunday roast, and then started washing pots in a local pub, I was always interested in food and the older I became the hungrier I was for knowledge.

I went to college for 4 years to learn the basic skills, then left home and started working in Jersey, in 7 years I learnt so much not just about food. It also life skills.

Ben - I started cooking professionally after moving back home to Llandudno, North Wales from Manchester in 2001. I studied at hospitality and catering school Llandrillo College whilst working my way through many local hotel kitchens!

What's the best advice you could give anyone wanting to start working in the hospitality industry?

Mike - The best advice I can give anyone wanting a career in catering is remember this is not an ordinary job, this is a lifestyle,an addiction, a raw passion, so make sure you prepare yourself properly as the biggest problem I find in the industry today is that there are so many young chefs who want to be head chefs before learning the basics, no successful chef has ever progressed without understanding the basic principles of food.

Ben - Well there is all the usual answers to this question, expect long hard hours, poor pay etc but I’m guessing you know this already! Plus I’m tired of our industry having negative press - those of us that live it love it.

I'd have to say to any young chefs don’t waste any time, apply for positions in all the top kitchens worldwide. Go for it while you can afford it and have little responsibilities, you never know where you might end up and the experience will shape your future. I regret not doing this myself when I was younger.

Where would you like to see yourself in 5 years time?

Mike - I would like to be working in a more executive role, developing food, chefs, menus etc... definitely still in the industry

Ben - This is a difficult question to answer. I guess like all chefs I dream of opening successful restaurants and heading up kitchens where I can build a team able to showcase my style of food and service.

If you could only cook one of your own recipes, what would it be & why?

Mike - A good old fashioned braised beef in red wine, proper comfort food, good crusty fresh bread, beef cooked for about 6/7 hours, deep red wine, root veg, job done!

Ben - This is also a tricky one because being a Welsh lad I love British comfort food. But a bigger food passion for me is the cuisines of Thailand, Japan and Peru. So I would cook a dish my wife Bo, who is Thai, and I have been cooking for years ‘Nam Tok Neua’. It's made by grilling ribeye steak with hot and sour dressing of roast chilli, lime and fish sauce with Thai herbs, crispy fried egg, bone marrow and jasmine rice. This dish reminds me of happy times cooking with Bo but also of chilling on the beach in Thailand.

You can invite one person (living or dead) to your last meal - who would it be and why?…and whats on the menu?

Mike - Sir Alex Ferguson, the man is an absolute living legend and I know he likes good food, I would probably share my braised beef with him, I think he'd like that, but he's bringing the wine!

Ben - I'm going to cheat on this one because…well just because I can!

I would invite my brother Dan. It would be my mam’s Christmas dinner because it's epic! Plus then she would have to be there to cook it but my wife would have to do the vegetables because I don’t want my mam to work too hard. Also for dessert my nana and grandad used to make amazing fruit pies so they would be there too. With all that food there would be a lot of washing up to do so my stepdad Mike could be the K.P. Happy days.

With just a few weeks of trading so far, WOOD Manchester has proven to be an early success with diners flocking from near and far to sample Simon's food and the team that have been put together, including Mike and Ben, seem to be ticking all the boxes so far.

Things have been manic at the restaurant in the lead up to Launch as well as the first few weeks being very busy so I would like to thank both Mike and Ben for taking time out of their busy schedule to answer 5 Questions. I would also like to wish Simon and his team every success for WOOD Manchester and look forward to catching up when we visit for lunch later this week.

Keep up to date with news and offers from WOOD Manchester on Facebook and Twitter.


Thursday, 28 September 2017

Cafe St Honoré named among Top 20 most sustainable food service businesses

Cafe St Honoré has been named on the shortlist for the much coveted award for the most sustainable foodservice business alongside two Michelin starred restaurants, a fish and chip shop, country pub and street food stall, as well as cookery schools, a workplace and university caterer.

Chef Director of Cafe St Honoré, Neil Forbes, said: “We are all thoroughly delighted to be in the top 20 businesses at the annual Food Made Good Awards. To be shortlisted alongside some of the most highly regarded places in the UK is a real honour. It’s due to the hard work and commitment from my team at Café St Honoré, and we are all looking forward to the awards in October. Fingers crossed!”

Restaurants from Denmark, Ireland, France and the United States are vying with 14 of the UK’s finest for the Food Made Good Business 2017 award which will be presented to the restaurant or foodservice business that has received the highest Food Made Good rating from the Sustainable Restaurant Association (SRA) in the last year, at the Food Made Good Awards on 5th October.

Andrew Stephen, Chief Executive of the SRA, said: “These 20 businesses prove that it’s possible to serve creative, delicious and sustainable food in any setting, whether fine dining, pub grub or college café. They should all serve as an inspiration to the whole sector to serve food that not only tastes good but does good too.”

SRA President Raymond Blanc OBE and Vice President Prue Leith will present the 17 Food Made Good Awards at a special ceremony on 5th October at the Royal Horticultural Society’s Lindley Hall where Raymond Blanc is also curating the lunch to be served to the 300 guests.

The Food Made Good Awards recognise restaurants and food service businesses whose accomplishments in the last year have driven progress in the industry and demonstrated that all food can be made delicious, ethical and sustainable.

The SRA has updated its Food Made Good rating in 2017 and assesses businesses on their policies, operations and influence across ten key actions which define what a ‘good’ restaurant or foodservice business should do.

A full list of all of the Food Made Good Awards 2017 categories and the shortlisted restaurants is available here.


Aluna Coconut in Harvey Nichols across the UK

Aluna's 'Tropical Temper' is the exciting new cocktail of the month in Harvey Nichols stores around the UK.

Tropical Temper is the delicious cocktail developed by Harvey Nichols, Knightsbridge bartender, Antonio Pellarin, winner in last month's cocktail competition, contested by bartenders from all the Harvey Nichols stores. Available until the end of September, Tropical Temper is now on drinks menus in Harvey Nichols bars around the country, including the Fifth Floor Bar in Knightsbridge and the OXO Tower Restaurant, Bar & Brasserie. Priced between £9-£14, depending on location, this exclusive cocktail is made with a unique blend of Aluna Coconut, Kings Ginger, pineapple, lime juice and a touch of syrup, shaken and double strained.
Throughout September, customers buying a bottle of Aluna Coconut from Harvey Nichols will get a free voucher for two Tropical Temper cocktails - one to enjoy with a friend - in a Harvey Nichols bar. Additionally, there will be instore tastings of this new spirit in both Knightsbridge and Birmingham throughout the month.
Aluna Coconut is a sublime blend of rums from Guatemala and the Caribbean, with all-natural toasted coconut flavours. Aluna contains only a fraction of the sugar found in competitor brands and is made with virgin sugar cane ‘honey’ (miel de caña) for a lighter and smoother rum with a natural subtle sweetness. All natural, lightly toasted coconut flavours give a delicious new taste dimension to the rum and the addition of coconut water adds an amazingly smooth and clean coconut finish.
Harvey Nichols are retailing Aluna Coconut at £28.50 in all stores nationwide (70cl bottle, 35% ABV) and


Earth Moving Launch forTomatin

Scotch whisky distiller, Tomatin, will this month launch its third expression in its popular Five Virtue Series - Earth.
The natural elements involved in its whisky production process has inspired Tomatin's limited edition single malt series, Five Virtues: Wood, Fire, Earth, Metal and Water. The Wood and Fire expressions were well received when the Highland distiller launched them earlier this year, heightening anticipation for the Earth launch.
The Earth single malt has a distinct character, as a consequence of having been distilled with peat-dried malted barley; giving it richly intense and, unusually for Tomatin, peaty flavours. The Earth expression offers an alluring mix of vanilla, burning heather and black fruit aromas with sweet, light smoke on the palate.
Graham Eunson, Tomatin Distillery Manager, responsible for curating the Five Virtues collection, said: "The Earth expression is unique within the Five Virtues series – and indeed our entire range of single malts - because of its peaty profile. We only distil with peated barley for two weeks of every year and this spirit is never usually released under the Tomatin brand name.”
Jennifer Masson, Tomatin Distillery Marketing Manager, said: "Off the back of our incredibly successful Five Virtues launch, we are very excited to bring the third expression in this limited edition series, Earth, to the global market.
"The Wood and Fire expressions have been extremely well received in all of our international markets, with buyers eager to add Earth to their collection."
To celebrate the launch of the third in the Five Virtues series, Tomatin have collaborated with Scottish adventure bloggers, North, and created the Tomatin Route 501 to give whisky fans an opportunity to bring to life their limited edition ‘Five Virtues’ series of whiskies through stunning Scottish landscapes that reflect the elements and names of the five single malt whiskies – Wood, Fire, Earth, Metal and Water. The adventure can be viewed here:
The Tomatin Five Virtues series comes uniquely packaged in cartons adorned with contemporary art, created by Eva Ullrich. To mark the launch of the new Earth expression, Tomatin will exhibit all five of the stunning paintings by Eva Ullrich in a gallery within the distillery's Still House.
Earth, the third expression in the Five Virtue Series will launch at the Whisky Exchange Show in London on 29 September 2017. It has a limited run of 6,000 bottles and can be enjoyed from specialist whisky retailers from 30 September 2017 at £49.99 for 70cl.
The final two expressions, Metal and Water, will be released early 2018. For additional information, please visit
Tomatin was awarded Distiller Of The Year 2016 and Brand Innovator Of The Year 2017 at the Icons of Whisky Scotland Awards. Tomatin currently ranks in the Top 10 Single Malt brands in the USA and is one of the fastest growing in the UK.


Hard Rock Cafe Serves up the "Poppy Burger” Inspired by Cinema Release of “Kingsman: The Golden Circle”

International Restaurant Brand Partners with MARV Films &Twentieth Century Fox to Deliver

Explosive Flavour with Limited-Time Offering

This Autumn, guests can combat hunger at Hard Rock Cafe by sinking their teeth into a blockbuster-inspired burger, offered in partnership with MARV Films & Twentieth Century Fox.

In celebration of the cinematic release of Kingsman: The Golden Circle, Hard Rock is offering the brand-new Poppy Burger at Hard Rock Cafe’s London, Manchester, Glasgow, Edinburgh and at select locations around the world from today, Friday 22 September until Friday 6 October 2017. The Poppy Burger is a dangerously delicious take on the man-made burger prepared by the motion picture’s villain, Poppy, played by Julianne Moore.

Matthew Vaughn, Film Director and Producer of the Kingsman Series said, “As godson to Hard Rock Cafe’s co-founder Peter Morton, you can certainly say that I’ve always been a fan of the Hard Rock brand. My first job was a bus boy in the Hard Rock Cafe and it is a brand that I will always love for the fond memories it gave me. I feel privileged they are now my partners.”

While sinfully enjoyable, in no way is this burger made with Poppy’s preferred ingredients! Hard Rock’s limited-time menu item begins with a juicy half-pound burger patty, seasoned with BBQ spices, topped with pulled brisket in a bourbon whiskey glaze and finished with melted cheddar cheese. All served on a toasted sesame seed bun brushed with garlic aioli and Golden Circles (onion rings) on the side, this burger is sure to impress both food and movie critics.

Stephen Judge, President of Cafe Operations at Hard Rock International said, “Thanks to director, producer and long-time Hard Rock fan, Matthew Vaughn, Hard Rock’s latest collaboration is one of our most exciting and we are honoured to work with such an incredible film. The limited-time Poppy Burger allows fans to take their love for the film to the next level, and is the perfect excuse for dinner and a movie.”

For more information on the Hard Rock’s new Poppy Burger or to find the nearest Hard Rock location, visit, please visit


AELDER - The Versatile Festive Tipple Created From Scotland's Wild Larder

Move over gin, there's a new drink on the bar that's destined to be top of every food & drink lover's gift list this festive season - Aelder.

Handcrafted in small batches Aelder infuses wild Scottish elderberries with a host of Scottish botanicals and spices before blending with young Scottish whisky.

The result is a rich, dark and complex liqueur, that is just as perfect enjoyed neat in front of a roaring fire as it is topped up with fizz for an indulgent Yuletide aperitif.

Five years in development by the duo behind the Buck and Birch pop up dining experiences, Aelder was finally launched last November and the response was incredible. Fast forward a year and Aelder is now an award-winning elixir building a following of celebrity chefs, sommeliers and mixologists from the top restaurants and bars around the country.

It is a testament to its versatility that Aelder has been delighting diners paired with the best game dishes, desserts and cheese boards as well as inspiring a multitude of contemporary cocktails and libations whipped up by the drink world's elite.

Beautifully presented in a black ceramic bottle, Aelder is a sophisticated drink based on an age-old recipe with a contemporary twist, using produce from Scotland's natural wild larder.

This is a liqueur like no other, born in a kitchen not a laboratory and from a passion for showcasing the very best of the Scottish wilds.

RRP £25.00- £28.00 Per 500 ML 17% ABV. Available from Harvey Nichols, online at and from selected independent retailers including Royal Mile Whiskies. Full list of stockists on


Tuesday, 26 September 2017

The Jewel in the Crown of Edinburgh's 'Cuisine Quarter': Gauchoto Open £1.5m Luxury Restaurant and Bar in St Andrews Square

Gaucho – the celebrated Argentinian steak restaurant – is to open a flagship restaurant and bar in Scotland, officially opening its doors mid-November.

4a St Andrew Square will be transformed into a sophisticated yet welcoming dining destination for business lunches, intimate evening dining, private dining and special events.Edinburgh restaurant-goers can enjoy Gaucho’s globally renowned steaks as well as specially created fusion dishes – such as haggis empanadas - made using locally sourced Scottish produce.

Diners will be guided through the menu via the Gaucho beef board – a selection of signature prime cuts, including lomo, ancho and cuadril, brought to their table by a highly trained, dedicated host.

Gaucho’s wine list will provide a choice of more than 200 exclusive Argentinian wines, alongside a wide range of Scottish whiskies, gins and an extensive cocktail menu.

Director of Wine – Phil Crozier – is personally involved in the creation of many of the wines, including the Vina Patricia and Loro labels which are produced at Gaucho’s own vineyard in Mendoza.

From opening day, Gaucho will introduce all aspects of its brand to Edinburgh, including its famous Electro Brunch menu, wine tasting and beef masterclasses as well as its ‘mini Gaucho’ and ‘young Gaucho’ menus for families with children.

Gaucho’s Edinburgh location is a homecoming for the restaurant’s free-to-roam, grass-fed Aberdeen Angus beef which comes directly from 45 specially chosen farms known as ‘estancias’.

Originally from Scotland, Aberdeen Angus was first introduced to Argentina in 1879 by Don Carlos Guerrero.

Today, all Argentina’s Aberdeen Angus are direct descendants of Guerrero’s original Scottish cattle – Cinderella, Aunt Lee and Virtuoso, the bull.

The launch of the Edinburgh restaurant will also see Chef Director – Jamie Robertson – return to his roots.

Born and raised in Bonnyrigg, Robertson worked alongside celebrity chef, Jamie Oliver, before joining Gaucho in 2012; overseeing menu development and supply chain.


Commenting on the new Edinburgh restaurant, Chef Director, Jamie Robertson, said: “Being from Bonnyrigg, this is something of a homecoming for me. I’m enjoying the opportunity to create exclusive dishes for our new Edinburgh restaurant that celebrate and fuse the provenance of Argentinian beef with Scotland’s enviable natural larder.

“If there’s one thing Scots know, it’s good beef, so I’m looking forward to bringing Gaucho’s world-famous menu back to a home crowd.”

Tracey Matthews, Group Chief Operating Officer at Gaucho said: “Right in the heart of Scotland’s cosmopolitan capital, the iconic St Andrew Square provides an ideal location for Gaucho to open our flagship Scottish restaurant and bar.

“Edinburgh’s food and drink scene is flourishing and we see Gaucho making a significant contribution to this.

“We can’t wait to open the doors and welcome the people of Edinburgh to the Gaucho experience – one that combines quality food and great drinks with the highest quality service in an unforgettable environment.”


Waldorf Astoria Edinburgh Launches Mini Jazz Festival

Following its success last year, the Waldorf Astoria Edinburgh – The Caledonian has announced the return of its ‘Jazz Week Festival’ from 4th – 8th October.

The hotel’s famous Peacock Alley will host a range of events with world-famous jazz and swing band, Rive Droite Rive Gauche. Flying in from France for the event, the jazz orchestra is composed of five musicians who have travelled the world performing with some of the greatest French and American jazz artists. The festival will include jazz-themed evenings of cocktails, oysters, gin & dancing.

The programme of activity throughout the week will run as follows:

Featuring three bespoke cocktails named after jazz legends including The Franklin,The Sinatra and The Fitzgerald, this event will include a ‘nine o’clock pop’, an interactive sabrage demonstration.

An evening of oysters, fizz & jazz, this event offers a variety of deals on shucks, including 12 oysters for £15 or oysters for two with a glass of bubbles for £30. The event will also include a sabrage demonstration.

On Friday, Peacock Alley will set the stage for a special dinner dance to the sounds of Rive Droite Rive Gauche. Prices start at £35 per person for a three course meal or £89 per couple for a three course meal and a bottle of wine.

An exclusive Edinburgh Gin tasting will be held at 5pm, before guests are invited to enjoy dinner at the hotel before dancing the night away. The ‘nine o’clock pop’ will also feature with guests having the opportunity to try out sabrage.

On Sunday, the hotel’s autumnal afternoon tea offering will be complimented by jazz music all afternoon. Prices start at £40 per person for a traditional afternoon tea.

Events must be booked in advance. For further information on deals or to make a booking, please call reservations team on 0131 222 8945 or email