On 30 November, Number One at The Balmoral will welcome Matthew Smith, Head Chef of Ómós, for an exclusive one-night-only chef collaboration, bringing one of Ireland’s most exciting new restaurant destinations to Edinburgh.
Bringing together two exciting culinary voices from Scotland and Ireland, the dinner will celebrate a shared commitment to seasonality, provenance and ingredient-led cooking. Guests will enjoy a bespoke tasting menu created by Number One Head Chef John Munro, Matthew Smith and their respective teams, showcasing exceptional Scottish and Irish produce through a contemporary and thoughtful lens.
Since launching in summer 2026, Ómós, the acclaimed guesthouse and restaurant led by Cúán Greene in County Laois, has earned attention for its deeply considered approach to hospitality, food and design.
As Head Chef of Ómós, Matthew Smith brings experience from some of Europe’s most respected kitchens. Having worked at three Michelin-starred Geranium, formerly named The World’s Best Restaurant, and two Michelin-starred AOC in Copenhagen, he later returned closer to home to lead the teams at Inver and Lignum, helping guide the latter to its first Michelin star in 2025. Rooted in seasonality, nature and a strong sense of place, his cooking draws heavily on the Nordic approach to preservation and an enduring passion for foraging and championing wild ingredients found across Scotland and Ireland.
For this exclusive collaboration, Matthew will work alongside John Munro and the Number One team to develop a unique tasting menu reflecting the ethos of both restaurants. Diners can expect exceptional ingredients, thoughtful technique and a strong sense of place, drawing inspiration from the landscapes, producers and traditions that shape each kitchen. The collaboration also brings together two chefs who share a passion for Nordic culinary traditions, from preservation techniques and seasonality to a deep respect for the natural world and the ingredients it provides.
Located within Edinburgh’s iconic hotel, The Balmoral, Number One has built a reputation for refined contemporary Scottish cooking, earning four AA Rosettes and recognition within the Michelin Guide. Under John Munro’s leadership, the restaurant continues to celebrate Scotland’s outstanding natural larder through elegant technique and creative interpretation.
At Ómós, meanwhile, the food experience forms part of a wider overnight journey, where food, design, art and hospitality come together to create a deeply considered guest experience. The restaurant overlooks a tranquil millpond and is guided by a philosophy of respect, homage and connection to place, reflected in its name, Ómós. That same philosophy extends to the kitchen, where Matthew is passionate about fostering an environment built on mutual respect, kindness and mentorship, believing that nurturing and developing a team is every bit as important as creating exceptional food.
John Munro comments: “We’re delighted to welcome Matthew to Number One. Having worked alongside our Executive Chef Paul Hart in years past, this collaboration feels particularly special. There’s a natural synergy between our kitchens through a shared respect for seasonality, provenance and Nordic cooking traditions, and we’re looking forward to creating something memorable together.”
Matthew Smith comments: “It’s a pleasure to collaborate with John and the Number One team. Having previously worked with Paul Hart in Edinburgh, it feels a little full circle. We’re excited to bring a taste of Ómós to Edinburgh, and with our shared passion for seasonality, preservation and cooking closely connected to the landscape around us, this feels like a very natural collaboration.”
The collaboration will run as part of Number One’s regular dinner service, with all bookings made for dinner on 30 November automatically enjoying the collaborative chef menu.