‘The New Home of modern British Cuisine’
12 Temple Place Restaurant has the capacity to seat 50 persons inside and another 50 outside in the Garden Courtyard where guests can enjoy al-fresco dining surrounded by waterfalls and plant life to create a serene dining experience.
The cuisine is Modern British and concentrates on using only local ingredients. Aberdeen born Brian Spark heads up the restaurant as Executive Chef and focuses on combining traditional British recipes with modern innovations.
Dishes will change seasonally to make sure the ingredients used are in season. 'I want to keep dishes as natural and local as possible to stay in the concept of modern British cuisine' says Brian Spark