Edinburgh-based pub group Quiet Man Taverns has appointed William Thomson as its first group executive head chef.
Thomson has joined from Barony Castle in Peebles, where he spent five years as head chef, and will be in charge of the group's nine-strong team of chefs. Prior to Barony Castle he worked at Rufflets St Andrews, the Caledonian hotel in Edinburgh, and spent five years on the QE2 ocean liner.
Quiet Man Taverns, which also owns the Scotsman Lounge and the Kilted Pig, recently opened the Perch restaurant on Edinburgh's Hanover Street.
Thomson said: "This is a fantastic opportunity for me and it's great to be back in Edinburgh. Being able to put my own stamp on things was a big factor in me taking the job. It's really exciting to have been given free rein when it comes to designing the menus.
"My background has been predominantly in hotels but here I can focus solely on creating a memorable dining experience for customers without the likes of breakfasts, afternoon teas or functions to think about. I'm also training all the chefs so we have a continuity and consistency of standards, which is very important to me."
Daniel McNally, who owns Quiet Man Taverns with his brother Finn, said: "We were looking for someone with the experience to take the food forward at the Perch and the Kilted Pig and Willie fitted the criteria well. He's done everything from fine dining to pub food, and we felt he was the right man to lead our new venture."