Rocco Forte Hotels Appoints John Munro as Head Chef of Number One Restaurant at The Balmoral Edinburgh in 2026

[Edinburgh, July 8, 2026] — Rocco Forte Hotels has announced a significant leadership transition within Edinburgh's luxury dining scene, appointing John Munro as the Head Chef of Number One, the flagship restaurant at The Balmoral. This strategic move aims to revitalize the culinary identity of the iconic destination by emphasizing seasonal Scottish ingredients and nature-driven menu design.

The transition comes as a natural progression for Munro, who has been an integral part of the kitchen team since 2022. Having previously served as Senior Sous Chef, he worked closely with Executive Chef Paul Hart to refine the restaurant's gastronomic direction, ensuring a seamless handover that maintains the high standards of provenance and quality expected by global travelers.

John Munro Implements Ingredient-Led Vision at The Balmoral

The promotion of John Munro signals a shift toward a more visceral connection between the plate and the Scottish landscape. His professional philosophy is rooted in the belief that the raw materials—the produce and the environment—should dictate the final dish rather than the other way around. This "ingredient-first" mentality is designed to highlight the diverse ecosystems of Scotland, from its rugged coastlines to its fertile highlands.

Munro's expertise is the result of a disciplined career spent in some of the region's most respected kitchens. Before his tenure at The Balmoral, he honed his skills at established venues including The Little Chartroom, The Gannet East, The Black Swan at Oldstead, and Timberyard. These roles provided him with a deep understanding of sustainable sourcing and the importance of building transparent, direct relationships with local farmers and fishers.

In the kitchen at Number One, this translates to a refined yet restrained style of cooking. The objective is to present contemporary fine dining that does not mask the natural flavors of the region but instead elevates them through precise technique.

Sustainable Dining Initiatives and Urban Beekeeping in Edinburgh

A defining characteristic of Munro’s leadership is the integration of environmental stewardship into the luxury guest experience. This is most evident in his role as the restaurant's Head Beekeeper, a position that bridges the gap between urban hospitality and natural biodiversity.

In 2024, Munro spearheaded the installation of the restaurant's first beehive. This initiative was not merely symbolic; the honey harvested from these hives is now a functional component of the menu, providing a hyper-local sweetener that reflects the specific flora of the surrounding area. This level of vertical integration ensures that guests experience a literal taste of the local environment.

Furthermore, Munro has integrated foraging into the culinary identity of Number One. By sourcing wild ingredients from the East Lothian coastline and the outskirts of Edinburgh, the kitchen incorporates elements such as:

• Sea buckthorn
• Elderflower
• Various coastal seaweeds

These foraged additions allow the restaurant to align with the broader values of Rocco Forte Hotels, which prioritizes a "sense of place" in every property. By utilizing the natural larder of the Scottish coast, the restaurant offers an authentic narrative of the region to its international clientele.

Seasonal Menu Focus and Scottish Culinary Excellence

Under Munro's direction, the menus at Number One will continue to evolve in lockstep with the Scottish calendar. The focus remains on storytelling, where each dish serves as a medium to explain the origin of the product and the producer behind it.

Current signature offerings illustrate this commitment to seasonality. The kitchen currently highlights pork paired with wild garlic and hen of the woods, showcasing the earthy tones of the forest floor. Summer rotations feature North Sea halibut, sourced specifically from David Lowrie, paired with British peas and foraged elderflower, mirroring the brightness of the Scottish summer.

Beyond the kitchen, Munro is gaining recognition as a leader in the broader Scottish gastronomic community. He has been selected for the Scottish Culinary Team for the 2026 Culinary World Cup, a testament to his technical proficiency and influence. His commitment to the industry also extends to mentoring upcoming talent and participating in high-level culinary collaborations.

Rocco Forte Hotels Strategy for Luxury Hospitality

The appointment of John Munro is a reflection of the overarching business strategy of Rocco Forte Hotels. Founded in 1996 by Sir Rocco Forte and Olga Polizzi, the group manages a portfolio of 14 unique hotels and resorts, alongside 20 private villas. The organization is known for selecting historic settings and tailoring the guest experience to the local culture.

By promoting from within and empowering a chef with a strong sustainability ethos, the group ensures that The Balmoral remains a competitive force in Edinburgh's high-end hospitality market. As the city continues to be a primary hub for luxury tourism, the ability to offer a dining experience that is both sophisticated and ecologically conscious is a key differentiator.

The new chapter at Number One is expected to merge traditional Scottish culinary roots with modern innovation, ensuring that the restaurant remains a destination for those seeking the pinnacle of local luxury.

A new era of sustainable gastronomy begins at the heart of Edinburgh's luxury district.

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