2018 MasterChef The Professionals finalist Dean Banks to open restaurant in St. Andrews, Scotland.
THE restaurant will be named Haar, and will open in the town’s five star Kinnettles Hotel.
Banks, a private chef in Scotland, when he entered the competition, has also worked in swanky establishments like the Balmoral Hotel in Edinburgh and the Tides Lodge in Tanzania.
His signature dish, highlighted on MasterChef, is cured sea trout topped with nori seaweed, served with a crispy trout skin, a trio of cucumber, sea trout roe, wasabi mayonnaise and a matcha powder.
It was his Korean glazed duck with pistachio Thai salad that led him to the final.
Banks said he will focus on local, seasonal produce – with new and inventive takes on classic dishes, designed to be ordered as a selection of large and small plates, enabling diners to share.
“The produce that I have been sourcing is some of the best I’ve ever tried and I feel very lucky to be located in the Kingdom of Fife.”
“I can’t wait to serve fine dining food without the stuffiness of dress codes and tablecloths – it’s going to be a real sensory experience,” said Banks.
In addition on Banks’ dishes, Haar will offer a curated wine list, with a number of fine wines available by the glass, as well as a selection of local spirits.
The restaurant will span the whole of the ground floor of the hotel that also houses a spa, and nine all-suite bedrooms.
It is expected to open on 5 April 2019 for lunch and dinner service.