A SCOTTISH chef’s latest restaurant has been included in the prestigious Michelin guide after less than a year in business.
Dean Banks’s restaurant Dulse in Edinburgh has been included in the latest edition of the Michelin guide, joining Banks’s other restaurants Dean Banks at the Pompadour in Edinburgh and Haar St Andrews.
Dulse is a seafood bistro and wine bar, which has received stellar reviews since opening in June last year.
Banks was finalist on Masterchef: The Professionals in 2018.
He said that it was an “honour” to make it into the guide so soon after opening.
“We are absolutely delighted that Dulse has been included so quickly by the legendary Michelin guide.
“We set out to do something very different from my tasting menu experiences at Haar and The Pompadour when we opened Dulse – it’s the kind of place I love, a relaxed and welcoming environment to have a few drinks and enjoy some spectacular dishes designed to showcase the very best of Scottish produce.
“It’s a real honour that Michelin have embraced this concept and included us so early in Dulse’s life – that’s down to the hard work of our incredible team, with of course special thanks to our group exec chef Dan Ashmore.”
The Michelin Guide said of Dulse: “Make it an occasion by starting with a cocktail in the ground floor wine floor before heading upstairs to enjoy terrific Scottish seafood.
“Traditional flavours, in dishes like Arbroath smokie tart and St Andrews lobster thermidor, sit alongside those boasting more of an Asian accent, such as Singapore-style mussels or crab with red Thai curry; whichever style you prefer, the quality of the fish and shellfish really comes through.”
Dean’s first pub, The Forager in Dollar, the most recent addition to his growing group, has also been making waves with its menu of comforting pub classics with a twist.
In fact, Michelin posted on social media at the weekend recommending The Forager.
They said: “The Forager – a pub with a big heart from Dean Banks in Clackmannanshire, Scotland’s smallest county.”
Banks added that the praise for two of his restaurants in a single week was a “real boost”.
“It’s been an incredible week for us – times are hard in the hospitality industry so to have two of our businesses acknowledged by Michelin, one online and one in the iconic Guide, is a real boost to all of us.”
