The Dining Room restaurant, on the first floor of the Society’s 28 Queen Street venue in Edinburgh, has been recognised for its culinary excellence and the work of head chef James Freeman and his team.
Freeman’s inventive menu combines traditional fine dining with seasonal local ingredients and beautiful yet unfussy presentation. His dishes include lobster cannelloni with fennel puree, orange and tarragon cream, and roast wood pigeon with elderberry, onion and red.
The restaurant was recently relaunched with a stylish contemporary look and expanded capacity as part of a makeover of the Society’s Georgian townhouse at 28 Queen Street, which now includes Kaleidoscope Whisky Bar & Shop on the ground floor.
UK operations manager Jan-Willem Damen credited the achievement to the hard work of head chef James Freeman, who has worked with the SMWS for over 15 years.
Jan said: “It’s fantastic to have been awarded two AA rosettes. In James, we have an extremely talented chef who creates innovative dishes using quality local produce.
“Together with manager Francois Guillemet, The Dining Room team is an incredible asset to The Scotch Malt Whisky Society and are key to the success behind the restaurant.”
The Dining Room will feature in the 2018 edition of the AA Restaurant Guide.