Number One

The story

Crafted with passion, served with love

Modern Scottish Cuisine at One of Edinburgh's Most Celebrated Tables

Number One occupies a singular position on Edinburgh's dining scene. Situated within The Balmoral Hotel at 1 Princes Street, it holds four AA Rosettes, carries a Michelin Guide recommendation, and features in La Liste among the world's best restaurants. The Wine Spectator Award of Excellence further underscores a commitment to quality that extends from the kitchen to the cellar.

The cooking is rooted in seasonal British produce, sourced from a carefully maintained list of trusted suppliers. Head Chef John Munro — who joined Number One as Senior Sous Chef in 2022, having previously worked at the Michelin-starred The Black Swan and Edinburgh's The Little Chartroom — leads the kitchen with a clear point of view: Scottish ingredients, classic flavour combinations, and a modern sensibility that avoids novelty for its own sake. In 2024, Munro introduced the restaurant's first beehive, adding the role of head beekeeper to his responsibilities — a detail that speaks to the seriousness with which provenance is taken here.

The Menu and the Room

Dinner at Number One is structured around a five-course tasting menu alongside a three-course choice menu, both showcasing seasonal produce at its best. The format gives the kitchen room to express what Scottish cuisine can be when treated with precision and care, without overwhelming guests with endless courses.

Front of house is in equally considered hands. Restaurant Manager Emma Hemy, named Hotel Restaurant Manager of the Year in 2021, and Assistant Manager Keith McGregor — an Edinburgh local — oversee a team that the restaurant describes as delivering "world-class hospitality." The atmosphere is formal enough to feel like an occasion, but the dress code is relaxed: smart-casual is the recommendation, with the emphasis on respecting the setting rather than adhering to rigid rules.

For those seeking something more private, a dedicated dining room seats up to ten guests — an intimate space with a sophisticated design suited to special events or business dinners.

A Kitchen with Roots and Recognition

What distinguishes Number One is the coherence between its ambitions and its execution. The seasonal British cooking here isn't a marketing position — it's reflected in the sourcing, the menus, and even the beehives on the premises. The recognition from guides and publications is the result of consistent, grounded work rather than a moment of attention.

Number One is open Thursday through Monday for dinner.