Edinburgh Castle have announced the appointment of Gabe Lea as their new Head Chef.
Gabe is a local lad from Stretford who comes to the historic Ancoats eatery from his Head Chef role at the Michellin-Guide listed Maya.  His impressive experience also includes world-class kitchens such as Le Manoir aux Quat’Saisons under Raymond Blanc, The French under Simon Rogan and Northcote with Lisa Allen.
Gabe plans to bring some of his French culinary training to the upstairs dining room at Edinburgh Castle, which will still focus on local produce and seasonality, with classical dishes that drive that focus on flavours promising the best local and seasonal ingredients.

Opening menus include a venison dish with fig, dark chocolate, hen of the woods & parsnip; Salt-aged pork with carrot, apple & sauce charcutière; Soufflé Suissesse with truffle, and a stunning sharing apple tarte tatin served with rum & raisin ice cream.

In the pub you can expect a more substantial offering as Gabe plans to focus on classic pub fayre using quality ingredients. As always these menus will change often but this week you can expect Gabe’s pub offering to include dishes such as a fantastic burger and fish and chips but also a Cheese and onion tart with Comte & walnut ketchup; Scottish langoustines cooked over coals & garlic butter and also a sharing Edinburgh castle cottage pie with red cabbage and gravy to really higher those Autumnal cosy moments.
Next month Edinburgh Castle will celebrate five years since directors Nick and Hayley Muir transformed the derelict 200-year-old pub in Ancoats into a destination spot with neighbourhood at its heart. In that time the pub his been building up it’s reputation for “exceptional” food and drink, resulting in the pub recently being named as one of the best  gastropubs in the UK – the first Manchester City centre venue to make the shortlist and be placed within Estrella Damn Top 50 Gastropubs. 

Speaking of his latest appointment, Gabe says ‘I’m really excited to join the team at Edinburgh Castle and looking forward to what we can achieve together. The pub and restaurant have a great reputation and I look forward to building on that with classical dishes, great flavours and working closely with our suppliers to bring forward great menus in line with the seasons.”

Edinburgh Castle is open 7 days a week, with food served Wednesday – Sunday.