On the fourth-floor terrace of Oloroso, one can witness a panorama that perfectly frames the essence of Edinburgh. To the left, the majestic Edinburgh Castle and the serene Pentlands; to the right, the shimmering Firth of Forth; and in the middle, the stately Charlotte Square. The cool air brushes against faces, the sun plays its usual hide and seek, and Castle Street below bustles with the energy of tourists reveling in the summer festival. This is not a scene from a picturesque Scottish book but the real-life vista from Oloroso, a chic terrace restaurant created by Tony Singh, a Scotland-born chef who has taken the culinary world by storm.
Tony Singh, now thirty-four, has a remarkable resume. He was once the head chef of the Queen’s royal yacht, Britannia, served as sous-chef on the Royal Scotsman train alongside Prince Charles’ personal chef Graham Newbald, and is a proud member of the Masterchefs of Great Britain. Singh’s journey has been nothing short of extraordinary, and his creation, Oloroso, stands as a testament to his innovative spirit and culinary prowess.
Oloroso, which means ‘aroma and spices’ in Spanish, showcases Tony’s eclectic cuisine. By merging the best of local produce with techniques from around the world, Tony has redefined dining in Edinburgh. Since its opening in December 2001, Oloroso has become a cornerstone of Edinburgh’s culinary scene, attracting both locals and international celebrities alike.
The restaurant itself is a masterpiece of design. The lounge on the east offers breathtaking views of Arthur’s Seat, while the bar, with its classy steel-grey furnishings, and the restaurant, dressed in gold, charcoal, and ivory, exude sophistication. The private dining area, often a haven for brides-to-be, adds a touch of exclusivity to this chic establishment.
Dining at Oloroso is an experience in itself. Guests are treated to the luxury of a limo pick-up for a three-course meal accompanied by select wines or incredible cocktails crafted by skilled bartenders. It’s no wonder that celebrities like Ewan McGregor, George Clooney, and Kristen Scott Thomas have dined here. Even Prince William has been spotted enjoying the culinary delights at Oloroso.
Following Tony’s culinary trail brought me to Edinburgh. Upon arrival, I was greeted by Baldev Singh Kusbia, Tony’s father, a warm and welcoming gentleman. Tony, unfortunately, was unavailable as my visit coincided with his wedding anniversary, a surprise holiday planned by his wife. This small hiccup, however, did not diminish the extraordinary experience that awaited me.
Spending time with Tony Singh was an adventure filled with culinary delights, laughter, and unforgettable moments. Tony is a man of contrasts—highly professional yet delightfully clownish. His dedication to his craft is evident in every detail, from the special bourbon flown in from Tennessee to the meticulously selected wines sourced from Australia and France.
Tony’s character is as vibrant as his cuisine. Small in stature but large in personality, Tony sports a distinctive turban, an earring, and a gold chain, all adding to his unique charm. His heavy Leith accent and spirited demeanor endear him to both his customers and his diverse staff, who adore him. Ana, a Spanish employee improving her English, couldn’t imagine working anywhere else in Edinburgh.
A family man, Tony is father to four children: daughters Aarti (eleven), Seetal (six), Harpreet (fourteen months), and son Balraj (eight). Despite his busy schedule, he juggles his roles with ease and humor.
Oloroso is more than just a restaurant; it’s a legacy. Initially set up as a partnership between Tony and James Sankey, the establishment faced a tragic setback with Sankey’s untimely passing. Tony, however, took over the reins and led Oloroso to great success, achieving a turnover of over two million pounds in 2004-5. His vision and dedication have solidified Oloroso’s status as a premier dining destination in Edinburgh.
The dining experience at Oloroso is ever-evolving. The à la carte menu changes daily, depending on the freshest ingredients available. This dynamic approach ensures that every meal is a new and exciting adventure. Whether it’s the fabulous oysters from Galway or a classic dish like Oysters Rockefeller, Tony’s culinary creations never fail to impress.
Tony Singh MBE is not just a chef; he is a visionary who has transformed the culinary landscape of Edinburgh. His passion, creativity, and relentless pursuit of excellence have made Oloroso a beacon of fine dining. As the sun sets over the Edinburgh skyline, casting a golden hue over the city, one can’t help but feel a sense of admiration for the man who has made such an indelible mark on Scotland’s culinary heritage.
