Balmoral, hotele ea Rocco Forte e Edinburgh, e phatlalalitse Mark Donald joalo ka Mookameli e mocha oa hlooho ea palo ea pele - hotele e le 'ngoe ea hotele ea linaleli ea Michelin. Ho khutla ha moapehi oa Scotland ho latela lilemo tse 13 a lula kantle ho naha a ntlafatsa tsebo ea hae sehlopheng sa machabeng sa ho pheha a sebetsa le ba bang ba liapehi tse hlomphuoang haholo indastering.
Mark o ikopanya le Nomoro ea Pele, e reheletsoeng ka aterese e ikhethileng ea hotele e 1 Princes Street, e tsoang Sydney, Australia moo e neng e le Hlooho ea Chef ho Bentley Restaurant le Bar. Pele ho mona o ne a sebetsa litsing tse 'maloa tsa linaleli tse tummeng tsa machabeng tse kenyelletsang likarolo tsa maemo a holimo setsing sa mabenkele se tummeng sa Claude Bosi Hibiscus London le Restaurant Andrew Fairlie ho Gleneagles ho Perthshire. Mark le eena o qetile sethala sa bohlokoa Noma ho la Copenhagen - Lebenkele le Hloahloa la Lijo tsa Lefatše la San Pellegrino ka nako eo.
Mark o hlokomela sehlopha sa bapheki ba 13 ho Nomoro ea Pele mme o thehile lenane le lecha le ntlafalitsoeng ke Scotland mme a khahlisoa ke maeto a hae le a sehlopha a machabeng. Lijana tse ncha lenaneng li kenyelletsa li-oyster tse nang le kipper e tsubang le parsley; li-scallops tse kenngoeng ka letsoho le Iberico nama ea kolobe le ketchup e ntšo ea konofolo le leeba la lehong la Scotland, junipere e tala le mali le kuku ea litapole. Ts'ebelisano e ncha e khahlisang e behile nama ea likhomo ea Highland Wagyu ka lekhetlo la pele ho Number One, e sebelisitsoeng ka beetroot le moko oa masapo.
Ha a bua ka khetho e ncha, Mookameli oa Balmoral Jeff Bland o itse:
"Mark o tlisa motheo o motle oa ho jella hantle kaha o sebelitse litsing tse ling tse tummeng tsa lefatše. Mokhoa oa hae oa ho kopanya lihlahisoa tse ntle tsa Scotland le litatso tsa machabeng o tlisa setaele se secha ho Palo ea Pele. Mark o tla nka Palo ea Pele libakeng tse ncha ha a hlompha moea oa ho jella oa ho lula o nchafatsa le ho makatsa baeti ba rona. ”
Mark o boetse a re: “Kamora ho hahlaula le ho sebetsa libakeng tse makatsang, ke ile ka utloa e le nako ea ho khutlela hae Scotland e ntle. Balmoral ke setša se tummeng se tummeng historing mme ke thabetse ho ba le monyetla oa ho sebetsa le sehlopha se setle joalo khubung ea Edinburgh. ”
Mark le sehlopha sa hae le bona ba thehile likamano le bahlahisi ba bangata ba lehae ho phahamisa nyehelo e fapaneng. Hammoho le sehlopha sa hae sa bohobe, o thehile mahobe ka bomong a sebelisa harese ea East Lothian e sebelisitsoeng le asene ea Perthshire, oli ea Highland rapeseed le botoro e entsoeng lapeng ea Mark e nang le tranelate e tsoang lipolasing tsa lebese tsa Kelso. Li-dessert tse emeng li kenyelletsa tart ea apole ea Pink Lady, Amedei chocolate mille feuille le lamunu ea mali, mokopu le lebese.
Kamohelo ea baeti ea maemo a holimo ea Scotland e khubung ea Palo ea Pele. Baeti ba boetse ba na le monyetla oa ho bona karolo ea boithabiso ea sehlopha ka mokhoa oa ho qetela ka mofuta oa teroli e monate.
Natefeloa ke rhubarb le custard macaron, foie gras chocolate truffle kapa sekhechana sa setso sa letlapa la Scotland se nang le kofi le dram.
SEO U LOKELANG HO SE NKA HO SEHLOOHO ENA:
- The Balmoral is such an iconic property steeped in history and I'm thrilled to have the opportunity to work with such a fantastic team in the heart of Edinburgh.
- Prior to this he worked at a number of internationally renowned two Michelin star establishments including senior roles at Claude Bosi's flagship Hibiscus restaurant in London and at Restaurant Andrew Fairlie at Gleneagles in Perthshire.
- Mark oversees a team of 13 chefs in Number One and has created an innovative new menu inspired by Scotland and flavoured by his and the team's international travels.
