The Kirkstyle Inn is set to welcome chef Tomás Gormley, owner of Cardinal in Edinburgh, for a one-off Chefs’ Tasting Dinner.
On the night, The Kirkstyle’s Head Chef Connor Wilson will be joined by Gormley in the kitchen, with the duo preparing a six-course menu that showcases their individual creativity and shared passion for local, sustainable produce.
A celebration of Scottish and Northumbrian ingredients, the menu includes dishes such as duck liver croustade with fermented plum, dairy cow tartare with dry aged beetroot and egg yolk, smoked lobster with pink fir potato, yuzu ponzu and chives, and mutton saddle with smoked crowdie, aubergine, barberry and chard. The meal will conclude with black barley koji, pickled cherry and rose miso caramel, followed by dulcey chocolate, spiced apple and pickled ginger.
Cardinal is an intimate fine-dining restaurant on Eyre Place in Edinburgh, where Gormley presents his take on modern Scottish dining. His flavour-focused approach places particular emphasis on fermentation and pickling, alongside ingredients cooked over flame on Cardinal’s bespoke wood-fired barbecue. A natural-led wine list complements the menu, alongside a short cocktail offering and in-house soft drinks programme. The 24-cover restaurant combines shadowy hues and deep colours with atmospheric lighting to create an elegant yet convivial dining space.
The Kirkstyle Inn and Sportsman’s Rest is a gastropub with rooms nestled in the Northumberland village of Slaggyford. The property comprises a pub, four bedrooms and The Old Rectory, a neighbouring standalone cottage sleeping up to 12 guests. The kitchen is led by Wilson, who joined for the reopening and has since established The Kirkstyle Inn as a notable presence in the area’s evolving food scene.
