Number One

Autumn on a plate.

Our pumpkin dessert celebrates the season with layers of chestnut, pumpkin seed and salted white chocolate, bringing together smooth textures with a delicate crunch in every bite.

An elegant beginning to the evening: a glass of Charles Heidsieck Rosé Réserve, accompanied by a trio of thoughtfully crafted canapés.

Setting the tone for an evening of exceptional dining.

End your meal on a sweet note with our hand-crafted malt wh**ky chocolates.

Served tableside from our sweet trolley.

A new ingredient has landed in our kitchen.

Our chefs are exploring a range of preparations and flavour pairings as they develop a new sea trout dish.

Our veal Sweetbread served with BBQ courgette and Vin jaune.

Available on our 3-course choice menu.

Our team's commitment to craftsmanship extends to the final touches.

Every detail is thoughtfully considered, right through to the final petit fours, ensuring each evening ends as memorably as it began.

Showcasing the finest coastal flavours, our Pittenweem lobster is complemented by blue mussels, lobster bisque and lifted with seasonal lemon verbena.

Experience this hand-crafted dish on our 3 and 5 course menus.

In just under three weeks, Alice Power, Head Chef of The Black Swan, will join our team for an exclusive evening.

At the heart of this collaboration is a shared philosophy: cooking guided by the seasons and inspired by nature. Bringing together The Black Swan's land-led approach and Number One's connection to Scotland's natural larder, the menu will celebrate the very best of the seasons produce.

This one-night-only menu, available on Monday 28th September, is priced at £150 per person.

For Head Chef John, Scottish scallops are a favourite, showcasing some of the very best produce found in Scotland's waters.

Naturally sweet and versatile, the scallop is a staple on our menu. As the centrepiece of the dish, John and his team explore seasonal flavours and accompaniments to allow the quality of the scallop to shine through.