Jeff Bland - Snapshot
Jeff Bland is the executive chef at the Balmoral hotel, Edinburgh. He joined Sir Rocco Forte's hotel in June 1997 and is responsible for a team of 36 chefs spread over four restaurant and bar outlets including Hadrian's Brasserie, Palm Court, banqueting operations and the Michelin-starred Number One.
Jeff Bland - Career guide
Bland trained at Bradford Technical College in the 1970s and held various positions before becoming sous chef at Gleneagles Hotel until 1977. He became a rising star in Northern England and Scotland throughout the next two decades, and found great acclaim as executive chef and food and beverage manager at the Cameron House Hotel in Loch Lomond for most of the 1990s.
During his time at Cameron House (1990-1997) the hotel and its restaurants gained various accolades including Scottish Hotel of the Year 1991, three AA Rosettes, four RAC Dining Awards, Egon Ronay Award, Macallan Decanter Restaurant of the Year 1992, RAC Blue Ribbon 1994, Icon of Scotland Award (2004), and his first Michelin Star in 1995 as well as AA Hotel of the Year 1995.
He maintained his Michelin success at the Balmoral with Number One retaining its Michelin star for 2013 for the 11th successive year in October 2012.
Jeff Bland - What we think
Bland is acclaimed for using the best seasonal produce, from Scottish suppliers in innovative and creative dishes such as Perthshire venison loin with pomme croquette.
Bland is also dedicated to raising the standard of cuisine in Scotland and judges key culinary competitions, including Springboard, and other initiatives to nurture young talent within the kitchen.
Last year Bland was recognised for his dedication and achievement at the 2012 Scottish Restaurant Awards where he was given the title of Chef of the Year. We can expect him to continue to be held in high regard throughout the country.