Head Chef Marc Robertson.
After working with Mark Hix at Le Caprice, Jean Christof Novelli at Maison Novelli and Stephen Terry at Coast, Marc wanted to spread his wings further afield and headed to the States. Working out of New Port, Rhode Island, he used days off to work in restaurants such as the Gramercy Tavern and Jo Jo. After returning to London and spending time at Zafferano and Pont de la Tour, Marc took over the helm at Cecconi's in Mayfair. Family and friends brought him back to Edinburgh where he now happily spends his time with his wife Becky, and two sons Oliver and Nicolas.
Marc's approach to cooking is simple, seasonal and well executed with a no nonsense attitude.
