PEEBLES born Calum Ralston has been appointed new head chef at a top Edinburgh restaurant.

The 32-year-old has taken up the role at Superico in Hanover Street.

Calum is part of the Ralston family food clan in Scotland.

His parents and elder brothers Scott and Stuart are all trained chefs and Stuart appeared on the recent series of Great British Menu.

Calum has 15 years’ experience in Edinburgh’s hospitality industry, including training under both his brothers at Aizle, The Chop House in Bruntsfield and the White Horse Oyster and Seafood Bar on the Royal Mile.

He said: “I’ve been a big fan of Superico since it reopened its doors in 2021. The restaurant’s unconventional menu, the cocktail bar’s bold interior design and the exceptional service set them apart from many of the other leading hospitality venues in Edinburgh’s New Town.

Peeblesshire News: Calum Ralston Calum Ralston

“More than ever before, I think people are looking for unique and quality dining experiences that excite their senses, transport them to somewhere exotic and reflect the latest food trends and flavours from around the world.

“We’re confident that our new menus will appeal to foodies, cocktail lovers and style gurus alike, who can now look forward to casual, but sophisticated venues to relax and socialise right in the heart of the city.”

Restaurant manager Mike Lynch added: “In just over a year, we’ve quickly established Superico as Edinburgh’s leading design-led cocktail bar and restaurant, serving an eclectic mix of bold food and cocktails with big flavours, as well as attracting global recognition in New York only a few months ago.

“Superico was the only venue outside America to be shortlisted in the annual Hospitality Design Awards, which recognise and celebrate the year’s best and most innovative achievements in both project and product design from around the globe.

“We’re now keen to embrace our global appeal by giving our menu a more international flavour and concept that we know our customers will love. As our new head chef, Calum will be taking the lead in developing our menu, keeping it fresh, bold, and continuing to reflect the most exciting food destinations, styles and trends around the world, whilst showcasing the best of Scotland’s larder.”