Wed 20 Mar
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March 20 2019
5:30 PM — 7:00 PM
The Edinburgh Grand
42 St Andrew Square
Edinburgh EH2 2AD
+44 (0)131 230 0570
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Join Neil Campbell, Head Chef at Ottolenghi’s latest restaurant, Rovi, for our food and wine social on the 20th of March at The Edinburgh Grand, St Andrew Square.
Kicking off at 5.30pm in the stylish penthouse, guests will be treated to canapés designed and created by the award-winning chef accompanied by wine selected by The Register Club’s sommelier. Furthermore, Neil will deliver a special masterclass and be on hand throughout the social to chat with guests and share his knowledge.
In addition, from 7pm, and for those who want to enjoy the full Grand Supper Club experience, Neil will welcome diners to the beautiful surroundings of The Register Club, with a tasting menu prepared by the award-winning chef, served with paired wines. Booked separately here*.
About the chef
Neil Campbell is the Head Chef at Yottam Ottolenghi’s Rovi in London.
Before arriving at Rovi, Neil spent four and a half years at Bruno Loubet's Grain Store – the last two of those as head chef of the trailblazing plant-based restaurant.
After working in Australia for a few years, the Scottish chef returned home and took a job with Roy Brett at Ondine – one of Edinburgh’s most beloved seafood restaurants – before working at Michelin-starred 21212 with Paul Kitching.
Following a move to London, Neil found himself under the mentorship of Bruno Loubet – one of the UK’s most influential and revered chefs. He stayed at Grain Store from the day it opened to the day it closed, starting as sous chef and finishing as head chef under Bruno.