{"id":93,"date":"2007-11-06T16:34:11","date_gmt":"2007-11-06T16:34:11","guid":{"rendered":"http:\/\/dine-online.co.uk\/foodie\/the-plumed-horse-edinburgh-tony-borthwick-chef\/"},"modified":"2007-11-07T13:18:48","modified_gmt":"2007-11-07T13:18:48","slug":"the-plumed-horse-edinburgh-tony-borthwick-chef","status":"publish","type":"post","link":"https:\/\/dine-online.co.uk\/foodie\/the-plumed-horse-edinburgh-tony-borthwick-chef\/","title":{"rendered":"The Plumed Horse Edinburgh | Tony Borthwick Chef"},"content":{"rendered":"<p><strong>THE PLUMED HORSE EDINBURGH <\/strong><\/p>\n<p>Over the past year, Tony Borthwick, has established the Plumed Horse Edinburgh as an exciting new venue to enjoy some of the finest food in the country. The restaurant prides itself on using top quality ingredients, cooked with imagination and flair, which has cemented the Plumed Horse firmly amongst the gastronomic delights found within the city.<\/p>\n<p><img src=\"http:\/\/www.midasupload.com\/users\/1\/Tony-Borthwick.jpg\" alt=\"Tony Borthwick, has established the Plumed Horse Edinburgh as an exciting new venue to enjoy some of the finest food in the country\" \/><br \/>\n<strong><br \/>\nTony is not a conventional chef, if it had not been for an accident in his position at the Yorkshire Water Authority his path into gastronomy may never have happened, but luckily for all of us it did. After working and training in London amongst some of the finest chefs, as well as preparing a meal for the queen, Tony has successfully worked in Scotland for 17 years.  <\/strong><\/p>\n<p>The Plumed Horse began life in the small village of Crossmichael, three miles north of Castle Douglas in 1998.  Offering the best food in the country, self taught Borthwick was awarded a Michelin Star in 2001 and crowned Scottish Newcomer of the Year in the Good Food Guide 2002, despite stiff competition from Scotland\u2019s most famous and eligible restaurants. <strong>By 2005, Borthwick was awarded Scottish Chef of the Year and consecutively held his Michelin Star during his time in Crossmichael, <\/strong><\/p>\n<p>Tony is now continuing his success in the restaurant\u2019s new location &#8211; Leith, the culinary heartland of the capital.  His enthusiasm and superior quality of food has quickly established a loyal and varied clientele.<\/p>\n<p><strong>In the coming year, Borthwick aims to build on the ever growing excellent reputation of the Plumed Horse and is looking forward to the challenge of regaining his former award of Michelin star.<\/strong> The restaurant also plans to open a new brasserie in the near future.<\/p>\n<p><strong>The Plumed Horse<\/strong><\/p>\n<p>50-54 Henderson St<\/p>\n<p>Leith<\/p>\n<p>Edinburgh<\/p>\n<p>EH6 6DE<\/p>\n<p><strong><a href=http:\/\/www.plumedhorse.co.uk target=\"blank\">www.plumedhorse.co.uk<\/a> <\/strong><\/p>\n<p><strong>Tel: 0131 554 5556<\/p>\n<p>Fax: 05601 123 266<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>THE PLUMED HORSE EDINBURGH Over the past year, Tony Borthwick, has established the Plumed Horse Edinburgh as an exciting new venue to enjoy some of the finest food in the country. The restaurant prides itself on using top quality ingredients, cooked with imagination and flair, which has cemented the Plumed Horse firmly amongst the gastronomic&nbsp;<a href=\"https:\/\/dine-online.co.uk\/foodie\/the-plumed-horse-edinburgh-tony-borthwick-chef\/\"><span>read more&nbsp;&#8230;<\/span><\/a> <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[10],"tags":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts\/93"}],"collection":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/comments?post=93"}],"version-history":[{"count":0,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts\/93\/revisions"}],"wp:attachment":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/media?parent=93"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/categories?post=93"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/tags?post=93"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}