I-Balmoral, ihotele iRocco Forte e-Edinburgh, ibhengeze uMark Donald njenge-Chef entsha yeNtloko yeNombolo yokuqala-ihotele enye yokutyela yehotele eMichelin. Ukubuya ekhaya kompheki ozelwe eScotland kulandela iminyaka eli-13 yokuma kwilizwe langaphandle ephucula izakhono zakhe kumdlalo wamazwe aphesheya osebenza nabanye babapheki abahlonitshwayo kolu shishino.
UMark ujoyine iNombolo yokuqala, ethiywe ngegama ledilesi yehotele e-1 Princes Street, eSydney, e-Australia apho wayephethe khona uMphathi oyiNtloko kwiBentley Restaurant naseBar. Phambi koku usebenze kwinani lamazwe amabini awaziwayo e-Michelin iinkwenkwezi kubandakanya iindima eziphezulu kwindawo yokutyela yase-Hibiscus e-London nase-Restaurant Andrew Fairlie e-Gleneagles ePerthshire. UMarko uchithe inqanaba elibalulekileyo eNoma eCopenhagen -iNdawo yokutyela ebalaseleyo eSan Pellegrino ngelo xesha.
UMark ujongene neqela labapheki abali-13 kwiNombolo yokuQala kwaye wenze imenyu entsha ephefumlelweyo yiScotland kwaye yathandwa luhambo lwakhe kunye neqela lelinye ilizwe. Izitya ezitsha kwimenyu zibandakanya iimbatyisi ezinomsi wokucuba kunye neparsley; I-scallops entywila ngesandla kunye ne-Iberico inyama yehagu kunye neetonce ezimnyama zegalikhi kunye nehobe laseScotland, ijuniper eluhlaza kunye negazi kunye nekhekhe leetapile. Intsebenziswano entsha enomdla ibeke i-Highland Wagyu yenkomo kwimenyu okokuqala kwiNombolo yokuqala, wakhonza nge-beetroot kunye nomongo wethambo.
Ukuthetha ngokuqeshwa okutsha, Umphathi weBalmoral Umpheki uJeff Bland uthe:
"UMark uzisa isiseko esimnandi kwindawo yokutyela emva kokuba esebenze kumaziko athile amangalisayo ehlabathi. Indlela yakhe yokuxuba ezona mveliso zibalaseleyo zaseScotland kunye neencasa zamanye amazwe izisa isitayile esitsha esitsha kwiNombolo yokuqala. UMark uza kuthatha iNombolo yokuqala ukuya kwiindawo eziphakamileyo njengoko ehlonipha umoya wokutyela wokuqhubeka nokwenza izinto ezintsha kwaye kumangalise iindwendwe zethu. ”
UMark wongeze wathi: “Emva kokuhambahamba ndisebenza kwezinye iindawo ezintle, ndiye ndaziva ukuba lixesha lokuba ndibuyele eScotland entle. I-Balmoral yindawo enophawu olunje ngembali kwaye ndonwabile ukuba nethuba lokusebenza neqela elimnandi embindini we-Edinburgh. ”
UMark kunye neqela lakhe bakwaphuhlisile ubudlelwane kunye nabavelisi abaninzi bendawo ukuphakamisa umnikelo owahlukileyo. Kunye neqela lakhe lekhekhe, uzenzele isonka esasisebenzisa i-barley yase-East Lothian wakhonza kunye neviniga ye-apile yase-Perthshire, i-oyile yase-Highland kunye ne-bhotolo eyenziwe ngebhotolo eyenziwe ekhaya kunye ne-cream evela kwiifama zobisi zaseKelso. Iidyuli ezimileyo zibandakanya i-Pink Lady apple tart, Amedei chocolate mille feuille kunye negazi iorenji, ithanga kunye nebhotolo.
Ukwamkelwa iindwendwe kweScotland kudidi lokuqala. Iindwendwe zikwanethuba lokufumana icala elonwabisayo leqela kunye nonyango lokugqibela ngohlobo lwetroli eswiti.
Yonwabela i-rhubarb kunye ne-custard macaron, i-foie gras chocolate truffle okanye iqhekeza lesiko lecwecwe laseScotland elinekofu kunye nedrama.
INTO ONOKUYITHATHA KWELI NQAKU:
- The Balmoral is such an iconic property steeped in history and I'm thrilled to have the opportunity to work with such a fantastic team in the heart of Edinburgh.
- Prior to this he worked at a number of internationally renowned two Michelin star establishments including senior roles at Claude Bosi's flagship Hibiscus restaurant in London and at Restaurant Andrew Fairlie at Gleneagles in Perthshire.
- Mark oversees a team of 13 chefs in Number One and has created an innovative new menu inspired by Scotland and flavoured by his and the team's international travels.
