The Balmoral's new executive chef talks great restaurants, the perfect dining experience and his love of salt and vinegar crisps

Taking over the reins of a Michelin star restaurant at Edinburgh’s most iconic address would leave many quaking in their whites but it’s a natural step for Scottish-born Gary Robinson.

The internationally-trained chef has been in the industry for 25 years including positions as head chef to HRH Princes of Wales, executive chef at the British Embassy in Washington D.C cooking for numerous presidents, and at the exclusive Aberdeen Marina Club in Hong Kong.

Here he talks about his passion for Scottish ingredients and Edinburgh’s culinary scene.

What’s the best bit about taking over such an important role at the Balmoral?

The character, history and heritage of not only this fabulous hotel, but this incredible city. The hotel’s achievements over the years ensures that we cannot afford to rest on our laurels but continue working towards being better with every day that passes.

What can we expect to see on Number One’s menu?

We’re working with one of the best natural larders in the world. Carefully sourced Scottish produce will always be front and centre of all menus. Look out for a peat smoked Highland Wagyu Lorne sausage Scotch egg coming your way very soon.

In your opinion, what makes a perfect dining experience?

Well-chosen company, the ones you want to spend any length of time with, and really tasty, honest food served without fuss.

On a night off where would you go to eat in Edinburgh?

If it’s a smarter night out, oysters and a bit of roast sole on the bone at Ondine. For something more casual and regular, Ting Thai Caravan.

Any places you’d like to try but haven’t yet?

That list is endless. Le Roi Fou, Aizle, The Lookout by Gardener’s Cottage, Fhior, Edinburgh Food Studio, Timberyard...

In your career to date, what’s the most stressful dinner you’ve had to prepare?

My father-in-law is an exceptional cook and his curries are something special. Before marrying his daughter we had him over for dinner. I made a curry.

What would your last supper be?

Salt and vinegar crisps, steak tartare, roast chicken, blue cheese and oatcakes.

And your ultimate comfort food?

Crisps. I’m obsessed with the damn things.

For more information or to book a table at Number One, visit roccofortehotels.com/hotels-and-resorts/the-balmoral-hotel/restaurants-and-bars