Chef Kevin Dalgleish opens first restaurant
The menu features local produce and consists of a 70-cover restaurant complete with a bar, private dining space, and an outdoor area.
Scottish chef, Kevin Dalgleish, has opened his first restaurant and bar, Amuse, in Aberdeen, Scotland.
Amuse is a 70-cover restaurant complete with a bar, private dining space, and an outdoor area. Dalgleish has used his classical training to create a menu that highlights the local and regional Scottish produce available from both land to sea, and incorporated classic French flavours.
The menu includes ravioli of Scottish West Coast langoustine and scallop with buttered hispi cabbage and shellfish bisque; rump of Aberdeenshire lamb, pressed shoulder, glazed spring vegetables with green tomato jam and lamb sauce; Castleton farm strawberries, pavlova with lime and black pepper. The lunchtime menu features grilled seafood, seasonal fresh salads, homemade pasta dishes and specials.
The bar menu features a selection of seasonal cocktails as well as wines, whisky, and champagne. Guests will also be able to sit in the outdoor space, The Snug, which sits up to 12 people and private dining will be available with bespoke menus for up to 25 people.
Dalgleish has trained under Anton Edelman at The Savoy in London, and as head chef for 10 years at Ackergill Tower where he started The Food of Love weekend. In 2012, he joined The Chester Hotel in Aberdeen as executive chef where the concept evolved into The Signature Food Festival and became an annual event at the hotel.
He said: “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. Amuse will be the perfect balance of good Scottish food, bursting with flavour in an environment that doesn’t feel stuffy or formal. It’s all about the food and I hope guests will appreciate that.”
