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Twenty Chef Tony Sarton awarded Chef Medaille D’Or at Scottish Hotel Awards

Executive Chef at Edinburgh’s acclaimed, new restaurant, Twenty Princes Street, Tony Sarton, has been recognised with a coveted Chef Medaille D’Or at the recent Scottish Hotel Awards.
Tony has made quite an impression on the Edinburgh restaurant scene since he joined Twenty Princes Street, which launched in August 2013.  Creating a menu was quite a challenge for Tony as there was no kitchen, he didn’t know the capabilities of the team and there was no indication as to the business which the restaurant might attract so he literally had to create a menu for a restaurant that didn’t yet exist. 

Despite this, he managed to create an extensive and exciting seasonal menu for Twenty with a focus on fresh fish and meat and featuring some unusual flavour combinations, taking full advantage of the Josper Grill.  Tony also demonstrated his culinary flair with an inventive street food menu for Twenty’s sister bar, Juniper.  His reputation has gone from strength to strength as he continues to draw upon new inspirations and an endless resource of passion and creativity.

Both Twenty and Juniper are officially now ‘award-winning’ venues, with Twenty scooping 'Best New Restaurant in Scotland' at the Scottish Variety Awards 2014 – and Juniper bagging a clutch of trophies at the prestigious Scottish Hotel Awards.

Originally from Devon, Tony has worked in leading establishments across the UK including stints at Buckingham Palace, The Ritz and The Old Bailey in London, before moving to Edinburgh in 2010 as Executive Chef at Tigerlily.

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