New menu and head chef at Edinburgh's Cucina restaurant on Royal Mile
The team at the award-winning restaurant, in the Radisson Collection Hotel, have welcomed Andy McQueen who is bringing Scottish brasserie style dining to the restaurant - and a new menu is now available.
His new recipes are based around fresh Scottish herbs grown in-house in the hotel’s EvoGrow hydroponic, equipment normally only seen in Michelin starred kitchens. Each dish will be meticulously garnished and flavoured by these homegrown herbs.
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Hide AdHighlights of the menu include a venison tartare with wild mushroom sorbet, traditional Scottish Cullen Skink, and a delicious pork fillet with pork belly with mini Stornoway black pudding, apple and red endive (a type of plant with crisp bitter leaves).
For dessert, a brioche bread pudding with beer ice cream and oat tuile is a chef favourite, whilst sticky toffee pudding will tempt those even too full to contemplate dessert.
Andy said: “To be head chef at one of the top hotels in Edinburgh and part of the new Radisson Collection is an honour, I am really excited about this new challenge.
"I look forward to cementing Cucina’s reputation as one of the best restaurants in Edinburgh and to working with the fantastic team here.”
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Hide AdAndy’s former experience includes head chef roles at Malmaison, Carnoustie Golf Course Hotel & Resort and Macdonald Hotels & Resorts.
With entrances on the Royal Mile and George IV Bridge, Cucina is a vibrant restaurant in the heart of Edinburgh, designed by Scottish design duo Timorous Beasties.
Under Andy’s guidance Cucina will cater to all forms of dietary requirements, including serving a vegan afternoon tea – one of the first in Edinburgh.
Visit: Cucina restaurant, Radisson Collection Hotel, Royal Mile, 0131 2206666, www.radissoncollection.com