Mark Donald has been appointed head chef of Michelin-starred restaurant Number One at the Balmoral hotel in Edinburgh.
The appointment at the Rocco Forte hotel marks a homecoming for the Scottish-born chef, following a 13-year stint abroad that ended with a position as head chef of Bentley Restaurant and Bar in Sydney, Australia.
His career has also included roles at Claude Bosi's Hibiscus restaurant in London and at Restaurant Andrew Fairlie at Gleneagles in Perthshire.
Donald has created a menu inspired by Scotland, as well as his and the team's international travels. Dishes include oysters with smoked kipper and parsley; hand-dived scallops with Ibérico pork and black garlic ketchup; and Scottish wood pigeon, green juniper and blood and potato cake. Highland wagyu beef will also appear on the menu for the first time, served with beetroot and smoked bone marrow.
The Balmoral's executive chef Jeff Bland said: "Mark brings a fantastic grounding in fine dining, having worked at some incredible world-renowned establishments. His approach to fusing the best of Scottish produce with international flavours brings a fresh new style to Number One. Mark will take Number One to new heights as he respects the restaurant's ethos of continually innovating and surprising our guests."
Donald added: "After travelling and working in some incredible locations, I felt it was time to come home to beautiful Scotland. 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."