The Gilded Saloon introduces new menus by Tomás Gormley

The Gilded Saloon has appointed Scottish chef Tomás Gormley as its executive chef. This follows a successful residency of Coop, his fried-chicken, pop-up concept, at the pub this summer.

The kitchen at The Gilded Saloon is led by head chef, Josh Rich, previously of Spry Wines and The Cellar Door restaurant. He will work closely with Tomás to create generously portioned dishes, using ethically and often locally sourced produce. The menu will feature their takes on the comforting dishes and pub classics that they most enjoy eating themselves and will be designed for sharing.

The menu includes a selection of snacks, such as Coop’s fried-chicken thigh with fermented hot sauce, as well as West Coast radish with taramasalata and oysters, with a seasonally changing hot sauce, starting with blueberry and Scotch bonnet for autumn. Diners can choose from starters and main courses such as half roast chicken and chips; Orkney blueshell mussels in cider; beef-shin suet pies; and a beef and bone-marrow burger. The dessert-menu choices include Basque cheesecake with damson or sticky toffee pudding with ginger and miso.

Tomás was awarded a Michelin star at just 27. He began his career at the late Paul Kitching’s 21212 restaurant and also cooked at Restaurant Andrew Fairlie at Gleneagles, then the only two-Michelin-starred restaurant in Scotland.

In 2021 he co-founded Heron, which won a Michelin star in its second year. Since then, he has launched his own projects including Skua, which holds a Michelin Bib Gourmand, and Cardinal. 

He said: “The food at The Gilded Saloon is all about big portions and big flavours. We are keeping things simple and letting provenance and produce speak for themselves, and we cannot wait to share it with Edinburgh’s dining scene.”

The Gilded Saloon opened in July 2025, bringing a new venue for the performing arts to Edinburgh. Alongside the bar and kitchen, it includes a 200-capacity club and venue in the basement.

@thegildedsaloon

 Photography: Danielle Bakkes