Paul Kitching – New restaurant 21212 to open 20th May

Paul Kitching - restaurant 21212, Edinburgh - to open 20 May 09

The official opening date of Michelin-starred chef Paul Kitching's new restaurant 21212 has been confirmed as Wednesday 20 May 09.

For Paul it's the culmination of his dream to set up 21212 and run it in his own imitable style. When it opens in the third week of May facilities will include three luxury bedrooms, a 38 seater restaurant, bar, reception area and private dining. In terms of contrasts it's night and day in comparison to their eponymous restaurant Juniper. The listed Georgian townhouse over four floors is light, spacious and airy whereas Juniper was an onstreet property which was a former an estate agents. The couple and their business partners* have invested £4.5m into the project and have been heavily involved in restoring the elegant townhouse to its former glory since inception and although they have retained many period features they primarily wanted to transform the restaurant into a 21st century environmentally friendly restaurant.

A glance at the menu carefully constructed and considered by Paul shows that he is staying true to his modern French style of cookery which he championed at Juniper but with a more grown up approach to his menu combinations. For £60 per person the dinner menu consists of an exciting combination of dishes prepared by Paul and his team of eight chefs, which includes his sous chef from Juniper Kate Johnston. The five course gourmet menu consists of a choice of two dishes on the starter, main course and dessert courses, hence the restaurant's name. The lunch menu priced from £20 per person offers diners the flexibility to choose from a 2, 3, 4 or 5 course menu. It's also a marked departure from other restaurants as there won't be a separate a la carte or taster menu - just a well thought out combination of exciting flavours for each course.

When asked about the vibe of his new establishment and his hopes for the future he advised. ‘When we left Juniper we were looking for a new challenge. Edinburgh where we had spent some considerable time in the past was the ideal place for us and Katie who is originally from Scotland has been a delightful tour guide and we have been enjoying exploring the city and the rest of Scotland together in what little spare time we have had over the past couple of months. To new diners coming to the restaurant that are unfamiliar with my style of food I don't have a uniform style of presentation on the plate and my dishes are a composition of flavours that make the whole dining experience. In the past I have been called experimental but I would say that my dishes are intricate, feminine, interesting and vibrant in colour and they are delicately assembled with a build up of flavours. Each course is made up of a variety of components that could be represented in isolation but I think that new diners will find the food interesting and seasoned Juniper regulars will find our new venture a refreshing take on his original style and one that they will enjoy. For us as well as the food - it's always been about the whole dining experience so from the décor to the added extras in terms of to the service it's about our style and attention to detail and we think that will shine through'.

Bookings are now being taken on reservations@paulkitching.com and from 27 April phone reservations can also be made for the restaurant and bedrooms - on 0845 22 21212**.

Bedrooms, which are priced from £250 per night can also be booked. 21212 will open five days a week -Tuesday through to Saturday for lunch and dinner with meals served between 12.00 -1.45pm and 7.00-9.30pm.

For further details contact Su Hesketh or Michelle Nelson on 0131 311 7050 or email su@crimsonedge.co.uk or michelle@crimsonedge.co.uk

Just a selection of dishes that will be available

Creamy swede soup, cauliflower and white truffle puree, sesame seeds and granny smith apple

Beef fillet assiette of protein, hazelnut scone, feta cheese and dried onions

White asparagus and caramelized onions and brazil nuts walnuts and broccoli

Individually glazed lemon tart, champagne and carrot sorbet, ginger Anglais

Paul Kitching: Paul began his career in catering aged 20. He has worked at some of the countries finest establishments including Restaurant 74 in Canterbury and Gidleigh Park before taking up his first head chef role at Nunsmere Hall in Cheshire. He is best known for attaining his own Michelin star at Juniper, Greater Manchester in 1997, which he was to hold for over 11 years until he decided to move to Edinburgh in late 2008 to open up his new restaurant venture with his partner Katie O'Brien.  While Paul's culinary creations have previously yielded unexpected combinations the deep thought given to the balance of each dish ensures flavours that complement rather than compete and meals that are memorably exciting.  Juniper received accolades and praise from fellow chefs and reviewers alike and was called ‘The Shining Star of the North' by Gordon Ramsay. Under Paul Juniper became the North West's only 4AA rosette restaurant and Greater Manchester's only Michelin-starred restaurant and ranking in the top 20 restaurants in The Good Food Guide and England's Restaurant of the Year in 2003.

Katie O'Brien: Katie grew up on the North East of Scotland and was involved in the catering industry from an early age. Her first key role was Restaurant Manager at Nunsmere Hall Hotel & Restaurant, where she first met Paul Kitching. Other promoted roles at establishments including Michelin starred Hambleton Hall in Rutland followed before she returned to working once again with her partner Paul at Juniper. Katie's personality and past experience shaped Juniper into a restaurant with a friendly, unpretentious and informal feel.

*Business Partners - Paul and Katie are both business partners in 21212 along with Joan Revie and Jackie Campbell - full biogs can be provided if required.

"Paul is pure talent, driven by a great creative energy; a powerhouse of the North" Gordon Ramsay

Paul's cooking "successfully delivers precise technical execution, with innovative sometimes daring combinations of top quality produce with outstanding flavours."

"Juniper is a unique restaurant with a unique chef. He's very driven and he's a very intimate guy with his food. He's a one-off

Just reading Juniper's constantly changing menu will either produce a grin or a frown of bafflement. The combinations are unlikely, though far from random

Asking why Paul Kitching cooks weird is like asking why Jimi Hendrix played weird. Because it was the fresh and exciting and daring thing to do