Private Dining Rooms

Overview

The Glasshouse is a quirky 5* boutique hotel set in a central location with the stunning backdrop of Calton Hill.

Behind the façade of the 150 year old façade of the Lady Glenorchy Church you will find the contrasting modern lines of The Glasshouse.

The beautiful 2 acres of roof garden, a hidden treasure in the middle of the city, houses the Calton Suite, which can seat up to 80 and accommodate 110 for a reception. 

Four internal private dining rooms on the lower floor can accommodate up to 60 seated and 80 for a Reception.

Enjoy a drinks Reception overlooking the foyer on our mezzanine level with up to 30 guests, looking out through the original window of Lady Glenorchy Church.

Our modern European cuisine is prepared by our highly skilled and creative team led by Head Chef James Moyle.

And if it’s a late one, guests can retire to one of our 65 luxury guestrooms and suites.

James Moyle

How long have you been at the restaurant?

One and a half years.

Which was the first restaurant you worked in?

The Savoy Hotel in London

What was the last London restaurant you went to, apart from your own?

L'Escargot Bleu restaurant in Edinburgh.

What or who has been the biggest influence on the way you cook and why?

Working with Chef’s who care about food from source all the way through to how it is cooked and served.

What is your personal signature dish?

Roast loin of venison with a celeriac and apple gratin, braised red cabbage and juniper sauce.

Which other chef's) do you most admire?

There is not one Chef that I admire more than the others, I think any chef who loves food and is creatively producing tasty food has something to admire.

What’s the best part of your job?

Being able to make great food and learning something every day.

And the worst?

Washing up!

What would your last meal be?

Raspberry and almond pithivier with honey comb ice cream.

Do you have a chef’s shortcut that you can share with us?

When cooking a lemon tart or custard tart, after removing from the oven, place a piece of cling film over the top of the mix just to the upper edges of the tart case, to stop it from cracking when it cools.