Ua hoʻolaha ʻo The Balmoral, kahi hōkele ʻo Rocco Forte ma Edinburgh, iā Mark Donald ma ke ʻano he poʻo poʻo poʻo hou o ka helu ʻekahi - kahi hale ʻaina hōkele ʻo Michelin. ʻO ka home home chef a Scottish i ukali ʻia ma hope o 13 mau makahiki i ka ʻāina ʻē e hoʻohanohano ana i kona mākau ma ka papa kuke kuke honua e hana pū ana me kekahi o nā chef mahalo nui ʻia o ka ʻoihana.
Ua hui ʻo Mark me ka helu ʻekahi, i kapa ʻia ma hope o kā ka hōkele wahi hoʻomanaʻo 1 Princes Street, mai Sydney, Australia ma hea ʻo ia ʻo Head Chef ma Bentley Restaurant and Bar. Ma mua o kēia ua hana ʻo ia ma kahi o nā honua kaulana ʻelua ma waena o nā hui hōkū ʻo Michelin me nā kuleana kiʻekiʻe ma ka hale ʻaina Hibiscus nui a Claude Bosi ma Ladana a ma ka hale ʻaina ʻo Andrew Fairlie ma Gleneagles ma Perthshire. Ua hana ʻo Mark i kahi pae nui ma Noma ma Copenhagen - ka hale ʻaina ʻoi loa ʻo San Pellegrino World World i kēlā manawa.
Mālama ʻo Mark i kahi kime o 13 mau kuke ma ka helu ʻekahi a ua hana i kahi papa kuhikuhi hou i hoʻoulu ʻia e Scotland a ʻono ʻia e kāna a me nā huakaʻi helehelena o ka hui. ʻO nā kīʻaha hou ma ka papa kuhikuhi pū me nā ʻōtio me ka kipper i puhi ʻia a me ka pāhiri; nā luʻu luʻu lūlū me ka puaʻa Iberico a me ka ketchup ʻeleʻele a me ka nūnū lāʻau Scottish, ka juniper ʻōmaʻomaʻo a me ke koko a me ka palaoa ʻuala Ua hoʻonoho ʻia kahi hui hou pīhoihoi i kahi pipi ʻo Highland Wagyu ma ka papa kuhikuhi no ka manawa mua ma ka Helu Hoʻokahi, lawelawe ʻia me ka beetroot a me ka iwi iwi uahi.
Ke ʻōlelo nei e pili ana i ke koho hou ʻana, ua haʻi ʻo Chef Executive ʻo Balmoral ʻo Jeff Bland:
"Hāpai ʻo Mark i kahi kahua maikaʻi i ka ʻaina maikaʻi i hana ai ma kekahi mau hale kaulana kaulana o ka honua. ʻO kāna ala e hoʻopili ai i ka mea ʻoi loa o nā huahana Skotish me nā ʻono kūwaho e lawe i kahi kaila hou i ka helu ʻekahi. Lawe ʻo Mark i ka helu ʻekahi i kahi kiʻekiʻe hou ma ke ʻano mahalo i ke ʻano o ka hale ʻaina me ka hoʻohauʻoli mau ʻana i kā mākou mau malihini. ”
Ua hoʻohui ʻo Mark: "Ma hope o ka huakaʻi ʻana a me ka hana ʻana i kekahi mau wahi kupaianaha, manaʻo wau ua hiki i ka manawa e hoʻi i ka home i Sekotia maikaʻi. ʻO ka Balmoral kahi waiwai nui i piha i ka mōʻaukala a hauʻoli wau i ka loaʻa ʻana o ka manawa kūpono e hana pū me kahi kime maikaʻi loa ma ka puʻuwai o Edinburgh. ”
Ua hoʻomohala ʻo Mark a me kāna hui i nā pilina me nā mea hana kūloko e hāpai i ka mōhai ʻokoʻa. Me kāna hui keke, ua hana ʻo ia i nā berena pākahi me ka hoʻohana ʻana i ka bale East Lothian kūloko i lawelawe ʻia me ka vīnega Perthshire apple, Highland rapeseed aila a me Mark's butter i hana ʻia me ka home me ka waiū momona mai nā mahi waiū Kelso ʻO nā mea ʻono kūʻono e laʻa me Pink Lady apple apple, Amedei kokoleka mille feuille a me ke alani koko, ʻumeke a me nā waiū waiūpaka.
ʻO ka hoʻokipa ʻo Sikotiki papa honua ma ka puʻuwai o ka Helu Hoʻokahi. Loaʻa i ka poʻe kipa ka manawa kūpono e ʻike i ka ʻaoʻao leʻaleʻa maoli o ka kime me kahi mālama hope loa ma ke ʻano o kahi troli momona.
E hauʻoli i ka rhubarb a me ka custard macaron, foie gras kokoleka truffle a i ʻole kahi ʻāpana kuʻuna o ka ʻāpana Scottish me kahi kope a me kahi dram.
He aha e lawe ʻia mai kēia ʻatikala:
- The Balmoral is such an iconic property steeped in history and I'm thrilled to have the opportunity to work with such a fantastic team in the heart of Edinburgh.
- Prior to this he worked at a number of internationally renowned two Michelin star establishments including senior roles at Claude Bosi's flagship Hibiscus restaurant in London and at Restaurant Andrew Fairlie at Gleneagles in Perthshire.
- Mark oversees a team of 13 chefs in Number One and has created an innovative new menu inspired by Scotland and flavoured by his and the team's international travels.
