After a decade at one of Aberdeen’s top hotels, Kevin Dalgleish is stepping into the spotlight and opening his own restaurant in the city centre this spring.
The former executive chef of The Chester Hotel has taken ownership of No.1 Bar & Grill, which closed its doors earlier this year, and will launch Amuse by Kevin Dalgleish in late May.
Kevin has a line-up of stellar appointments to his name and has worked at venues including The Savoy in London, Scoretulloch House in Darvel, Ackergill Tower in the Highlands and more.
He will bring a relaxed dining concept to the venue on Queen’s Terrace in Aberdeen’s west end, specialising in showcasing the very best of Scottish produce and ingredients from the north-east.
The restaurant will be open for lunch and dinner five days a week. It will operate from noon to 2.30pm for lunch and 5.30pm until late Wednesday to Saturday. Sundays will see the venue open from noon to 4pm.
Kevin hopes by closing earlier on Sundays his team, which includes five kitchen staff and seven part-time and full-time front of house staff, will have a better work-life balance.
‘Edinburgh feel’ at Amuse by Kevin Dalgleish
While the prestigious chef is not fully refurbishing the venue, he is adding his own touches to give Amuse by Kevin Dalgleish a completely different feel.
Donned with bespoke commissioned artwork from David Reid who runs Ballater Gallery, the 70-seater restaurant will also feature a new bar front, an updated reception area and additional new soft furnishings.
A semi-private dining room that can seat up to 25 people will be added to the rear elevated area of the restaurant. With the increase of demand for private dining on the rise in the city, Kevin believes the addition will be used for celebrations to business dinners.
He is also adding chairs at the small outdoor snug where around 12 guests can sit and order drinks from, creating an “Edinburgh” feel in the city centre.
He said: “I don’t want it to be too fussy. I want it to have a really relaxed feel about it with a big focus on seasonal and local produce.
“The restaurant is based in an area of town that is getting busier what with the likes of The Albyn and No.10 Bar and Restaurant in the vicinity.
“I wanted to help put that side of Aberdeen on the map. I’ve added tables outside to give it that Edinburgh feeling and I think people will really enjoy the space for pre-dinner or pre-lunch drinks, especially on a nice day.”
What’s on the menu?
While Kevin and his team are still working on refining the menu, he has hinted that dishes which he is well known for will certainly be gracing tables.
In his time he has worked alongside some of the UK’s top chefs including Bret Graham, Angela Hartnett, Anton Mossiman, Nick Nairn, Paul Rankin and Henry Brosi.
Kevin added: “Guests can expect some sort of a shellfish ravioli, Aberdeenshire lamb, beef and lots of other local produce.
“I really want to let the ingredients speak for themselves. The team we have here will be able to do that and I can’t wait to see what people think.
“It’s important to me to bring something new to Aberdeen. It’s my home and I’ve seen it change so much over the last few years and recognised a huge opportunity to breathe new life into the hospitality industry in the north-east.
“After years of running some of the best kitchens in the city and cooking alongside the best chefs in the UK, it’s the perfect time for me to take the jump and open my own place.”
Kevin will change the menu with the seasons and diners will be able to tuck into starters and mains including hand dived Orkney scallops, asparagus, sea trout, hispi cabbage, chicken and more for dinner. For dessert expect lighter choices such as pavlova, lemon tart, Scottish cheeses and a chocolate mousse.
The lunch offering will be a lot lighter than the dinner menu with salads, poached salmon, homemade pasta dishes, grilled seafood and more available for diners to tuck into.
An extensive drinks list will also be available, with a variety of cocktails, wines and spirits on offer. Bar manager Nicola Brown will oversee the operation and has already lined-up Scottish brands including Rock Rose Gin and Glenfiddich to partner with.
Amuse by Kevin Dalgleish will open later this spring.
Conversation