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Jeff Bland |
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| Born |
1953-08-17 Born: Bradford Yorkshire, UK |
| Apprenticeship/training |
1968 - 1972: Queens Hotel, E. Gavin, Leeds |
| Career |
1972 - 1980, Gleneagles, JM Cottet, Pethshire
1980, Hilton Hotel Park Lane
1980 - 1982: Station Hotel, Inverness
1982 - 1987: Gosforth Park Hotel, Newcastle
1987 - 1990: Caledonian Hotel, Edinburgh
1990 - 1997: Cameron House, Loch Lomond
since 1997: Balmoral Hotel, Edinburgh |
| Philosophy |
One Team One Dream |
| Awards |
2004: Great Hotel Restaurant of the Year, Hotel Magazin |
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Number One |
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| Address |
1 Princes Street
EH2 2EQ Edinburgh
United Kingdom > Scotland > Lothian > Midlothian
number of seats: 50
number of employees: 16
SKZ (Service Index) 0.320
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| Hotel |
The Balmoral |
| Staff |
Bland, Jeff (Chef de Cuisine)
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Phone
fax |
+44 (131) 556 2414
+44 (131) 557 874 0 |
email
Homepage |
numberone ( at ) roccofortecollection.com
www.roccofortehotels.com |
| Opening times |
No days of rest
12.00 h - 14.00 h & 19.00 h - 22.00 h |
| Prices |
Ala Carte ø 14,- € - 38,- €
Menu ø 30,- € - 90,- €
6 courses menu 90,- €
All credit cards
7 course menu 104 €
price per course = 14.857 |
| Credit cards |
American Express, Diners Club, EC/Debit Card, MasterCard, VISA |
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2007 |
2008 |
2009 |
2010 |
2010
(Pts.) |
| Volkenborn Ranking |
Rank United Kingdom
Total points |
37
48.0
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40
48.2
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46
48.2
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51
32.2
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| Restaurant guides |
AA "rosettes"
GoodFood "points"
Michelin "stars" |
AAA
7/10
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AAA
6/10
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AAA
6/10
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AAA
6/10
*
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(16.0)
(16.0)
(16.2)
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| Europe Restaurant Ranking (ERR 2009/10) |
| current quality |
16.00 |
| class |
Very Good |
| ERR Toques |
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| ERR Rank |
713 |
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| Guest Rating |
no assessement currently available
Review this restaurant |
| Culinary highlights |
Famous for his scotish seafood |
| Starter |
Twice baked smoked Haddok Souffle, soft boiled Qwail Egg, leek Potato and Lime Sauce |
| Main dish |
Roast Fillet of Scottish Beef, curried Oxtail, sauteéd Spinach and a Red Wine Jus |
| Dessert |
White Chocolate and Raspberry Souffle, Raspberry ripple Ice-Cream, Brazil Nut Biscotti |
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