He spent a number of years exploring the culinary delights of France, Spain and Greece, before returning to the UK, where he took up various positions as a chef in both London and Glasgow.
A true believer in the concept of ‘slow food’, James became an independent caterer in 2000 at the age of 30.
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Here, James developed his vision for fine dining and soon gained a reputation in Edinburgh’s culinary scene. James believes that the essential ingredient in fine food is the quality of the produce; his French-inspired dishes are crafted from quality meat and fish, free range eggs, and fresh, locally grown vegetables supplied by independent Scottish suppliers.
Perhaps its popularity stems from the fact the hotel is a grand place to stay.
Large bedrooms, large lounge areas, quiet meeting rooms, good food, prime location and friendly staff all play their part.
View menus There’s not a hint of cliché about James Freeman’s food.
He chooses his ingredients thoughtfully, cooks them beautifully, and presents the dish in an unfussy, but hugely appealing way.