Elliot Hill joins Edinburgh’s Gleneagles Townhouse as executive chef

Elliot Hill has been appointed executive chef at Gleneagles Townhouse in Edinburgh.

Hill joins from the Chester Grosvenor hotel in Cheshire, where he was executive chef for nearly four years until November 2025, raising Restaurant Arkle to three-AA-rosettes during his tenure.

At Gleneagles Townhouse, the Edinburgh outpost of Gleneagles in Auchterarder, the chef will oversee the food offering at the hotel and private members’ club, including its all-day restaurant and bar, the Spence.

Hill has introduced several new dishes, including the Spence onion soup with truffled Anster cheese; halibut ‘Cullen Skink’ with smoked haddock, potato and seaweed; and Highland venison with red cabbage, deer stalker pie and hedgerow preserve.

Guests will be able to choose from the refreshed à la carte menu as well as the hotel’s Spence Sunday Roast, afternoon tea, and group dining and in-room dining options.

Hill said: “I’m incredibly excited to have joined Gleneagles Townhouse, a hotel that’s quickly becoming an institution in Edinburgh. The Scottish larder is absolutely world-class, from game to seafood, berries and foraged mushrooms. I can’t wait to work closely with the team, suppliers and guests in creating dishes that do justice to the phenomenal produce across the Townhouse.”

The 33-bedroom Gleneagles Townhouse was launched in the former Bank of Scotland building on St Andrew Square in 2022.