From October 2nd, Roberta Hall-McCarron will be opening up the kitchen at her Edinburgh restaurant The Little Chartroom for a collaboration series with some of the UK’s best loved chefs.
The series will celebrate Scottish ingredients, serving exclusive collaborative menus with dishes from both Roberta and her guests.
The first to join Roberta will be Tom Booton, head chef of The Grill at The Dorchester followed by Oklava’s Selin Kiazim - a fellow Great British Menu alumnus.
The team at The Little Chartroom will oversee the drinks pairing for each menu.
Roberta and Shaun opened The Little Chartroom, their flagship Leith restaurant, in 2018 and relocated to a larger location in Leith in late 2021.
Their second restaurant Eleanore now resides in The Little Chartroom’s former home.
Roberta’s menus champion the Scottish larder from both the land and sea and showcase her French-British cooking style.
Details of each collaboration below with more chefs to be announced:
Having started working in professional kitchens since the age of 15, Tom is the youngest head chef in The Grill at The Dorchester’s history.
Having worked with the likes of Olly Dabbous and Alyn Williams, Tom’s unique approach to modern British dining with genuine commitment to sourcing the finest local and seasonal produce at The Grill has been met with a flurry of praise since he took the helm in 2019.
Selin opened her Shoreditch restaurant OKLAVA in 2015. Selin grew up in the kitchens of her mother and grandmother, which inspired in her a love for the food of her Turkish-Cypriot heritage.
She melds her modern take on this culinary background with seasonal produce and a passion for all things smoke and fire.
Lisa has been leading the kitchen brigade at Northcote since the age of 23.
There, she draws inspiration from the beautiful Ribble Valley landscape to produce stunning dishes which showcase the wide range of incredible produce the region has to offer.
Together with his wife and business director, Stacey Sherwood-French, Luke opened Jöro in 2016 in a shipping container unit in Sheffield.
Luke’s commitment to local suppliers, and use of contemporary and ancient cooking principles from Japan to Norway has garnered rave national reviews.
After earning his stripes at Noma, Northcote & Restaurant Gordon Ramsay, Tony took the head chef position at The Tudor Room in 2019, earning the restaurant a Michelin star in 2020, after just four months.
This October, Tony will take on the new role as Chef Patron of the Michelin-starred House restaurant at the Cliff House hotel in Ireland.
Tom is executive chef of Simon Rogan's restaurants and operations in the North West, including three Michelin-starred L'Enclume, one Michelin-starred Rogan & Co & Henrock.
In 2020, he was invited to compete in the 15th series of Great British Menu, where he won the main course at the final banquet. He is also a recipient of the prestigious Roux Scholarship.
Sally worked with the likes of Gordon Ramsay and Brett Graham before joining the team at The Harwood Arms between 2017 and 2021, during which time she retained the pub's Michelin star and saw the pub named the UK’s number one gastropub.
Sally now oversees the food offering at The Pem in Westminster, where her menus build on the foundations of historic British cuisine, celebrating flavours and ingredients that are familiar and much-loved whilst interpreting them in her own way.
Sally also made it to the banquet in the most recent series of Great British Menu.
Prior to taking over the kitchen at The Quality Chop House in November 2012, Shaun was head chef at the acclaimed Bistroteque in east London.
At Quality Chop House, Shaun runs a traditional kitchen, where everything is made in-house, from cured meats including morcilla, lardo and pancetta, to brioche and even drinks including Damson Gin.
To male a reservation, visit the Little Chartroom website here.
