The Balmoral in Edinburgh, a Rocco Forte Hotel, has announced Mark Donald as the new head chef at Number One - the hotel’s Michelin starred restaurant.

The Scottish born chef’s homecoming follows a 13-year stint abroad honing his skills on the international culinary scene working with some of the most respected chefs in the industry.

Donald joins Number One, named after the hotel’s address at one Princes Street, from Sydney, Australia, where he was head chef at Bentley Restaurant & Bar.

Prior to this he worked at a number of internationally renowned two Michelin star establishments including senior roles at Claude Bosi’s flagship Hibiscus restaurant in London and at Restaurant Andrew Fairlie at Gleneagles in Perthshire.

Donald also spent time at Noma in Copenhagen.

Mark oversees a team of 13 chefs in Number One and has created an innovative new menu inspired by Scotland and flavoured by his and the team’s international travels.

New dishes on the menu include oysters with smoked kipper and parsley; hand dived scallops with Iberico pork and black garlic ketchup; and Scottish wood pigeon, with green juniper and blood potato cake.

Commenting on the new appointment, the Balmoral’s executive chef, Jeff Bland, said: “Mark brings a fantastic grounding in fine-dining having worked at some incredible world-renowned establishments.

“His approach to fusing the best of Scottish produce with international flavours brings a fresh new style to Number One.

“Mark will take Number One to new heights as he respects the restaurant’s ethos of continually innovating and surprising our guests.”