Chef Chris Niven is to launch a revamped restaurant in Edinburgh city centre.
Mr Niven, who is a Masterchef: The Professionals knockout week finalist, will be executive head chef of the Scotsman Grand Café and Bar in the former advertising hall of the North Bridge building.
Details of the launch have yet to be revealed as Mr Niven is building a fifteen-strong kitchen team.
The Dundee-born chef trained in professional cookery at Dundee College, and has worked in St Andrews at the Golf Hotel, the Old Course Hotel and the Adamson.
Read more: TV chef blames economic downturn for cook school closure
He gained further experience of menu development as senior sous chef for the opening of Malmaison Dundee, before moving back to St Andrews to the two rosette restaurant at Rufflets Hotel.
He was also executive sous chef at Dalmahoy and head chef of the Printing Press Bar and Kitchen in George Street, Edinburgh.
He also progressed to the final stages of the 2017 Masterchef: The Professionals TV competition.
Read more: TV chef blames economic downturn for cook school closure
Mr Niven, 34, said: "The opportunity to take the reins at the Scotsman Grand Café and Bar in this pre-opening phase and to have complete autonomy to develop the venue and its menus is one that I didn’t want to miss.
"There is no blueprint, so every dish is being designed from scratch and will be custom-made, with seasonality, flavour and sourcing at the heart of everything we do.
"It will be an easy and elegant menu with something for everyone, and we are working hard to offer customers something fresh, distinctive and one-of-a-kind in the Edinburgh scene when we open our doors in a few months’ time."
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules here