In conversation with… EXECUTIVE CHEF PAUL HART

A warm welcome to The Balmoral’s Executive Chef, Paul Hart. Paul joined The Balmoral family in October and tells us what his vision is for the future and his favourite things about Edinburgh.

HOW WOULD YOU DESCRIBE YOUR CULINARY STYLE?

I am classically French trained and I think that reflects in everything I do. I have been cooking for so long that part of the fun is trying out different styles and techniques. There are always so many new styles and trends to play around with, but I do think my French training remains at the core of everything I do.

WHAT IS YOUR VISION FOR THE BALMORAL?

My vision begins with looking at the offerings in each of our different restaurants and bars and ensuring we are pushing our creative boundaries, whilst exceeding the quality our guests are expecting. I’ll also be working hard to showcase the very best of the Scottish culinary landscape, whilst building on my relationships with preferred suppliers, sourcing only the best produce available.

WHAT IS YOUR FAVOURITE DISH?

My favourite dish has to be a Sunday Roast. There is really nothing better than gathering the family and sitting down for a roast together. It’s not just about the food, it’s a social occasion in our house. My wife makes a great roast and no matter what the meat, Yorkshire puddings are a must!

WHAT DO YOU LOVE MOST ABOUT EDINBURGH?

I have to say the strong culinary scene and I’m planning on spending some time going out to do some more market research. I’m always hearing recommendations, so I’ll be trying some places on my list now that I am in the city more.

WHEN DID YOU FIRST KNOW THAT YOU WOULD LIKE TO BE A CHEF?

I really sparked my passion for cooking at sixteen. I worked in a small hotel and the General Manager introduced me to a Chef who had worked with some incredible and notable figures in the industry. Watching him work in the kitchen and learning from him really ignited my passion and thirst for knowledge for becoming a Chef.