Brian Grigor is the head chef at the one Michelin starred, Number One at the Balmoral.
He comes from a family of gamekeepers and grew up surrounded by Scotland's natural larder. Little surprise then that his passion for home-grown Scottish produce shines through and he sources the very best, local ingredients from across the country to use in dishes.This passion for regional produce saw him crowned Game Chef of the Year in 2012 for his winning menu of red leg partridge pithivier stuffed with fois gras.
Brian started his professional career at The Balmoral in 1999, taught by Number One's executive chef Jeff Bland. He trained at the hotel for three years in different departments, before moving to the restaurant Number One for the year they got their first Michelin star. He then went on to work at another Michelin-starred restaurant, The Kitchin, and helped to open Nick Nairn's Dunblane restaurant.
He's worked as head chef at the one Michelin starred Number One at The Balmoral and is executive chef consultant at Chez Roux Consultant Scotland.
Watch our 2017 video featuring Brian Grigor.
Brian's Menu
Amuse Bouche
Gruyere basket, cullen skink espuma, flaked haddock.
Black potato cracker, beef tartar, mustard mayo and coal oil.
Confit potato, truffle, Parmesan. Balmoral Smoked Salmon
Lemon butter, quails egg and caviar Hand Dived Scallop
"Cock-a-leekie" prune ketchup, chicken wing Aged Beef Fillet
Baby turnip, red mustard, sweet potato purée Valrhona Chocolate Tart "2001"
Caramelia creameaux, praline ice cream Artisan Cheese
Clarks' speciality cheeses, oatcakes, olive oil biscuits, chutney Tea, Coffee, Petit Fours
