Daniel began his career in 2006 in Sheffield where he trained. He then spent 3 years at Fischers Hall in Baslow before moving to London and joining the team at Michelin-starred The Square in Mayfair where he remained for 2 years. In 2013, Daniel spent a further year in London at Restaurant Tom Aitkens and Michelin-starred La Trompette before moving to Edinburgh in March 2014 to begin a role as junior sous chef at Number One at The Balmoral Hotel. He was promoted to head chef at Hadrian’s Brasserie at The Balmoral, returning to Number one as sous chef in 2016. In March 2017, Daniel joined The Pompadour by Galvin as Head Chef and since then the restaurant has been awarded Fine Dining Restaurant of the Year for The Food Awards Scotland 2017. And Dan himself has been awarded Fine Dining Chef of the Year for the Scottish Food Awards 2018.
For more details and recipes view https://www.thecourier.co.uk/fp/lifestyle/food-drink/492479/started-stew-head-chef-dan-ashmore/