My experience at Number One Restaurant at Balmoral Hotel was perfect. It was without a doubt the best meal I’ve eaten this year. A kind sir dressed in smart tartan opened the door for us and we found ourselves inside an opulent hall. Glamorous women in colourful ballgowns passed and I immediately felt very out of place in my grungy army jacket.
Number One is located downstairs in an attractive dining room, unlike many London Michelin establishments, this restaurant is decorated with creative charm and with intriguing artwork on the walls. The staff went out of their way to ensure our meal was exemplary with every detail refined and immaculate… water top ups within moments of a half empty glass, offers of extra condiments, regular checks to see if everything was okay, genuine care and warmth.
Number One offers a Main Menu (three courses with amuse bouche £64) and a Chef’s Tasting Menu (eight courses for the whole table £70). We had the main menu, a unique, innovative assortment of dishes, specialising in modern Scottish cuisine.
A young and enthusiastic sommelier strode over to introduce himself and explain his role for the evening. First we received flutes of the very best Laurent Perrier champagne. For every course he offered us pleasant and curious wines, ranging from light fresh white wine, hearty rich red, strong chilled sherry and sweet fragrant dessert varieties… each and every one carefully matched to complement the food we had chosen, it was a memorable lesson in wine tasting.
First we ate mini canapés: breadcrumbed ham hock was my favourite, crispy and salty and served warm, it whetted our appetite for the feast to come. Then a little amuse bouche: pea soup with crab and a tiny beignet on top, it was delightful with exceptional presentation.
Each course arrived promptly looking even better than the course before. My starter scattered artistically on the plate, Goat’s Cheese with Minus 8 Verjus, Young Roots and Smoked Almond really had the wow factor – soft white cheese offset by sweet vegetables and crunchy nuts, every mouthful tasted different. My dad’s first course was even better, French Rabbit, Chorizo, Quail Egg, Chestnuts, Carrot Puree. The dish had maximum flavour, in particular a brilliant partnership of flavoursome, tender rabbit and spiced chorizo, I was a little envious.
Venison is fast becoming my favourite meat, so the Roe Deer with Skirlie, Purple Sprouting Broccoli, Pea Puree and Beetroot Jus was an easy choice for me. It was a divinely tender meat accompanied with an interesting mix of vegetables… the beetroot jus, which I was unsure about initially, worked wonders bringing out a rich sweetness from the meat. My dad chose the Monkfish, Kalamata, Israeli Cous Cous, White Anchovy and Wild Garlic… his ideal dish of fresh fish. This Mediterranean combination appeared light with delicate flavours contrasting with the meaty fish.
After a mouthful of tangy apple palate cleanser, we moved onto dessert. We tried the Wild Strawberry Parfait, Lemon Curd Beignet, Black Cardamom and Crème Fraiche Tart with Forced Rhubarb and Lemon Mousse. Both puddings embodied the floral freshness of spring, and the presentation was beautiful. The parfait was extra light and airy with a slight kick from the cardamom and a citrus tanginess thanks to the lemon. The tart was creamy and not at all heavy.
With our tea and coffee arrived a plate of petit fours, vividly flavoured raspberry macaroon, rich chocolate truffle, orange cake, and a creamy coconut bite. Very fresh and all utterly individual, they were the best after dinner sweets I have ever been offered in a restaurant and we managed to finish them all!
Jeff Bland proved himself as a World class chef with the menu, taste and execution at this smart Scottish restaurant. I reckon Number One is heading towards its second Michelin star, it certainly gets five stars from me.
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Thoroughly Modern Milly travelled with East Coast Trains to Edinburgh. East Coast operates 46 services each weekday between London King’s Cross and Edinburgh. Customers travelling First Class can enjoy East Coast’s complimentary food and drinks offer plus unlimited Wi-Fi. Advanced return fares, booked online at www.eastcoast.co.uk: start from £33 Standard Class or £95 First Class. Times and fares can also be found via 08457 225225 or from any staffed stations.