Hi guys, it's Lauren again writing from the George Hotel Edinburgh. Life and work in Edinburgh has been overall pretty good.
The workload was very hectic for a while like most places I'm sure. Our head and sous chef both left and along with them a lot of our team. So we were very short staffed. Luckily now we have formed a bit more of a proper team. Not having a head chef or a sous puts every one on the same level and creates more comradery in a way. We have also downsized the menu to accommodate for the smaller team size which has helped things run a lot smoother which is good. Since there isn't as much of a hierarchy we have also been able to add our own flare to the dishes. So we get the opportunity to add our own ideas and add daily specials. If they go over well our ideas could be permanently added to the menu.
Our downsized menu :
Homemade soup of the day
Scottish smoked salmon, crème fraîche, caviar, micro cress, rye bread
Corn-fed chicken and herb terrine, caramelised onions, sourdough toast
Slow-cooked Scottish lamb shoulder, carrot, peas, rosemary
Roast cod, romanesco, curried cauliflower, rainbow chard, mussels
Corn-fed chicken supreme, roasted heritage carrots, kale, black pudding, pomme purée, café au lait
Goat’s cheese and fennel brûlée, beetroot, rocket
Scottish beef burger
Beer sourdough bun, lettuce, beef tomato, house sauce | Add: Isle of Mull Cheddar | Bacon | Jalapeño guacamole
Scottish grass-fed rib-eye
Confit tomato, grilled mushroom, rocket, fries
Charred broccoli, confit garlic, Tabasco onions
Béarnaise | Peppercorn | Chimichurri