I-Balmoral, ihhotela i-Rocco Forte e-Edinburgh, imemezele u-Mark Donald njengoMpheki Omkhulu omusha weNombolo Yokuqala - indawo yokudlela yodumo yase-Michelin ehhotela. Ukubuya kwalo mpheki ongowokuzalwa eScotland kulandela ukuhlala phesheya iminyaka engu-13 ecija amakhono akhe endaweni yokudla yamazwe ngamazwe esebenza nabapheki abahlonishwayo kulo mkhakha.
U-Mark ujoyina iNombolo Yokuqala, eqanjwe ngekheli eliyisakhiwo sodumo lehhotela elithi 1 Princes Street, kusukela e-Sydney, e-Australia lapho ayenguHead Chef e-Bentley Restaurant and Bar. Ngaphambi kwalokhu ubesebenza ezindaweni eziningi ezidumile emhlabeni wonke ze-Michelin okuhlanganisa izindima eziphezulu endaweni yokudlela edumile kaClaude Bosi iHibiscus eLondon naseRestaurant Andrew Fairlie eGleneagles ePerthshire. UMark uphinde wachitha isiteji esibalulekile e-Noma e-Copenhagen - Indawo yokudlela Engcono Kakhulu Yomhlaba YaseSan Pellegrino ngaleso sikhathi.
U-Mark wengamela iqembu labapheki abangu-13 kuNombolo Yokuqala futhi udale imenyu entsha egqugquzelwe i-Scotland futhi enambitheka uhambo lwakhe nolweqembu lwamazwe ngamazwe. Izitsha ezintsha kumenyu zihlanganisa ama-oyster ane-kipper ebhemayo ne-parsley; ama-scallops acwiliswe ngesandla anengulube ye-Iberico neketchup kagalikhi omnyama kanye nejuba lezinkuni laseScottish, umjunipha oluhlaza kanye nekhekhe legazi nezambane. Ubambiswano olusha oluthokozisayo lubeke inyama yenkomo ye-Highland Wagyu kumenyu okokuqala ngqa e-Number One, ehlinzekwa nobeetroot nomnkantsha wamathambo.
Ephawula ngokuqokwa okusha, uJeff Bland oyisikhulu esiphezulu seThe Balmoral uthe:
“UMark uletha isisekelo esihle sokudla okuhle njengoba esebenze kwezinye izikhungo ezidumile emhlabeni. Indlela yakhe yokuhlanganisa okuphambili komkhiqizo waseScotland nezinambitheka zamazwe ngamazwe iletha isitayela esisha esisha kuNombolo yokuqala. U-Mark uzothatha iNombolo yokuqala ayibeke phezulu njengoba ehlonipha izimiso zerestshurenti yokuqhubeka esungula izinto ezintsha futhi emangaza izivakashi zethu.”
UMark wanezela: “Ngemva kokuhamba nokusebenza ezindaweni ezimangalisayo, ngabona sekuyisikhathi sokubuyela ekhaya eScotland enhle. I-Balmoral iyisakhiwo esihle esicwile emlandweni futhi ngijabule kakhulu ngokuba nethuba lokusebenza neqembu elihle kangaka enhliziyweni ye-Edinburgh. "
UMark nethimba lakhe baye bahlakulela ubudlelwano nabakhiqizi abaningi bendawo ukuze bakhuphule umnikelo ohlukile. Ehlangene neqembu lakhe lamakhekhe, udale izinkwa zomuntu ngamunye esebenzisa ibhali lendawo lase-East Lothian elinikezwe uviniga we-apula wasePerthshire, uwoyela we-rapeseed e-Highland kanye nebhotela likaMark elenziwe ekhaya elakhiwe ngokhilimu ophuma emapulazini obisi akwa-Kelso. Ama-dessert avelele ahlanganisa i-apula tart e-Pink Lady, i-Amedei chocolate mille feuille ne-blood orange, ithanga kanye ne-buttermilk.
Impatho yezinga eliphezulu yaseScotland isenhliziyweni yeNombolo yokuqala. Izihambeli ziphinde zibe nethuba lokuzizwisa ubumnandi beqembu bemvelo ngokuphatheka kokugcina ngendlela ye-sweetie trolley.
Jabulela i-rhubarb ne-custard macaron, i-foie gras truffle kashokoledi noma ucezu oluvamile lwethebhulethi yase-Scottish enekhofi nedramu.
LOKHO ONGAKUTHATHE KULESI SIHLOKO:
- 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.
