A Year in The Taybank Kitchen
As 2024 comes to a close, Head Chef Gemma Dallyn reflects on a memorable year in The Taybank kitchen. From creating exciting new seasonal dishes to cooking at sold out events with her talented team, Gemma has brought creativity and passion to every plate. As she prepares to step away in January to embark on the exciting journey of motherhood, we wish Gemma and her family all the best and look forward to welcoming her back in a new role after maternity leave.
This year’s summer season was a big success. We made the most of our abundant walled garden produce across the restaurant, from vibrant salads and small plates to pizzas and panisse in the garden kitchen. Some of the team’s highlights from the summer included cooking over fire at our Long Table Dinners, brunch collaborations with ARAN Bakery, and our End of Summer Garden Party, which featured a variety of food offerings inspired by flavours from around the globe.
As we transitioned into autumn, we introduced a new small Bar Bites menu, available daily until 7 pm, which has been warmly received. The cooler months have brought an influx of game, including partridge, pheasant, and venison, which we’ve proudly showcased across both menus.
As winter sets in, the produce from our walled garden has started to dwindle. Soft herbs and leafy greens are giving way to the hardiest crops, such as celeriac, carrots, and turnips, which bravely endure the deep frosts that have now arrived.
We’re thrilled about our upcoming collaboration with Harajuku Kitchen in Edinburgh, which sold out within hours. The entire team has been buzzing with excitement as we’ve worked together to plan a menu that introduces a fresh and vibrant cuisine to The Taybank.
In the kitchen, I’ve been working closely with our talented young chefs to develop new dishes and experiment with innovative flavour profiles. Sarah has created a beautiful scallop dish inspired by fermenting pumpkin waste into a tangy fermented pumpkin hot sauce. Lewis is crafting a new fish dish with a playful twist on citrusy tiger’s milk and a venison dish featuring a mouth-watering umami butter. Scott has introduced a stunning venison carpaccio to the menu, paired with celeriac, white chocolate, rosemary, and boozy mushrooms. Meanwhile, Laura is working on a festive dessert inspired by her mum’s famous Clootie dumpling recipe – a treat that’s sure to be a hit.
The festive season has well and truly arrived. The trees and wreaths are up, fairy lights are twinkling, and our Christmas specials are just around the corner. Our annual Hogmanay party is a major highlight of the year, starting with a four-course menu in the early evening and culminating in a night of canapés, drinks, and dancing to welcome the New Year in style.
Looking ahead, 2025 promises to be an exciting chapter for The Taybank. After a well-earned rest for the team, we’ll reopen with a Burns Night supper – my personal favourite event of the year. Our house-made haggis, crafted with venison, pork, and a secret blend of spices, is ceremoniously piped into the restaurant to be addressed with theatrical flair, creating an atmosphere full of warmth, joy, and goosebumps for everyone present.
Beyond Burns Night, I will be stepping away from my cherished role at The Taybank as I begin a new adventure into motherhood and welcome someone new to take on the position of Head Chef. It has been a true pleasure to collaborate with such brilliant minds over the past two years. I’m excited to see the fresh ideas and energy a new chef will bring and to witness what this exceptional team will continue to achieve at this very special place.