Chic new venue puts the finest food and classy cocktails firmly on the menu

by Raymond Notarangelo

Thursday, July 20th, 2006

Tigerlily makes its mark with superb food and drink to match its lavish styling

Food and drink PR for Tigerlily - seafood sharing platter

A NEW destination which takes stylish dining and drinking to new levels has arrived in Edinburgh with the eagerly-awaited opening of the latest offering from Scotland’s leading style bar/restaurant group Montpeliers (Edinburgh) Ltd.

Tigerlily, set in an impressive city centre location, has been stunningly designed to rival the best boutique hotels in the world –  but Montpeliers has lavished just as much attention on ensuring its bars and restaurant earn as many plaudits as its sumptuous bedrooms and super cool design.

Head chef Suzanne O’Connor (pictured below) is in charge of a kitchen brigade of 17 chefs producing Tigerlily’s five exciting menus for its 200-cover restaurant areas.   Suzanne, 30, has cooked around the world, including Grammy Award parties in Los Angeles as well as being private chef to a host of celebrities on tour in Sydney, including Barbara Streisand, Macy Gray and Harry Connick Jr.

Tigerlily head chef Suzanne O'Connor tells us how to keep meals simple yet delicious. Photographed by Scottish Food and drink PR experts.

Tigerlily’s menus have a distinct international flavour and have been carefully chosen to showcase the best of Scotland’s natural produce, such as Aberdeen Angus beef and Inverawe smoked salmon, as well as featuring fresh contemporary dishes, old favourites and novel twists.

Suzanne worked with the hotel’s design team to conceive every single dish on the menu.  Such was the attention to detail that before the Italian designer crockery was chosen, each dish was photographed on several designs to ensure they complemented one another perfectly.

Morning starts with a choice of a continental, grilled or 100% organic breakfast while the day menu features highlights such as sharing platters, Laskas soup and the “ultimate burger”. The evening menu boasts a lavish crustacean and seafood selection, including “posh fish-and-chips”. One of the novel menu twists is the shared dessert platters  – ideal for those who never want a pudding to themselves but will pick at someone else’s.

Not to be outdone Tigerlily’s team of mixologists, headed by the award-winning Jamie McDonald, have created a unique collection of five cocktail menus – offering classic, contemporary and new creations – to compliment the hotel’s stylish two bars.

The menus reflect upon fresh, seasonal flavours using preserves and jellies, marinades, fresh botanicals and herbs, infused sugars, fresh fruits and a variety of bitters and enhancers. Two highlights are the Cuban-influenced Daiquiris and Prosecco-based Bellini cocktails which are tipped to be this summer’s big drinks.

Bar, restaurant and hotel PR photography of Managing Director David Wither at Tigerlily in Edinburgh

David Wither (pictured above), Managing Director, Montpeliers (Edinburgh), said: “Tigerlily sets a new benchmark in high quality accommodation, drinking and dining in Edinburgh. Tigerlily is glamorous, and even a bit theatrical, but most of all it’s accessible and fun. The whole place has been designed so you want to wander round exploring new areas – with each area designed to appeal in some way to all tastes.”

Sample dishes from Tigerlily’s food menus: 

Food and drink PR for Tigerlily - Mediterranean sharing platter


Organic Breakfast – Choice of muesli, cereal or porridge. Natural yogurt with fresh raspberry puree or organic honey.  Free range scrambled eggs with smoked Inverawe salmon and chives. Tea, coffee or hot chocolate.

Mediterranean Sharing Platters (pictured above) – Roasted vine tomatoes, Serrano ham, Copa salami, buffalo mozzarella, olives, chargrilled peppers, artichokes & courgettes, haloumi and tomato bruschetta

Posh fish-and-chips – Grilled lobster tail with sweet potato chips or seafood platter of lobster, oysters, langoustine and grilled gambas.

The Ultimate Burger – 8oz beef steak with a choice or two garnishes from cheddar, onion, fried egg, stilton, mushrooms, roasted peppers, mozzarella, bacon, peppercorn sauce.

Salads – Tigerlily charred chicken salad & white balsamic dressing

Sharing Dessert Platters – Fondue: Marshmallows, strawberry, banana, biscotti and profiteroles with white and dark chocolate dripping sauces.

A sample of drinks from Tigerlily’s five cocktail menus: 

Delicious Tigerlily cocktails in hotel PR photography

Brazilian all stars  – Rio-a-go-go.  Latin fruit, with vanilla and molasses. Sagatiba Pura Cachaça, DOM Benedictine, Mauby Bark syrup, fresh starfruit & fresh lime. A very light Wray & Nephew rum float. Lengthened with soda.

Georgian desires
Ruby crusta – richer than a merchant banker on bonus day – tangerine and vanilla depth. Hints of citrus, orange & soft ripe fruits can be sure to satisfy your tastebuds. Woodford Reserve Bourbon, Fee Bros Peach bitters, Calvados 5yrs, grapefruit, pomegranate syrup & vanilla gomme. Served long over cracked ice.

House of the flying daiquiri
Reggae starfruits  – Herbal and citrus and once, with a real burst of starfruit.  Jamaica, we salute you. Wray & Nephew Rum, Appleton VX Rum, Angostura Bitters, fresh starfruit, fresh lime & gomme.

International barflies
Pimms seasonal fruit cup – imossibly fresh, this is the quintessential British summer drink, but with a kick of gin. Pass the cucumber sandwiches. Pimms built & stirred with Plymouth Gin & fresh Scottish seasonal fruit. Lengthened with lemonade.

Bubble bubble, fizz & fuzzle
Lavender & chocolate Bellini – Put aside your prejudices.  By infusing the sugar with lavender, magical things happen – especially with Belgian chocolate to add serious depth. Prosecco laced with White Cacao and stirred with lavender sugar.

The Montpeliers Group has an enviable reputation for operating some of Edinburgh’s best bars  – such as Opal Lounge which can boast visits from A-listers such as Justin Timberlake and Pink as well as Princes William and Harry – and the unveiling of its latest ventures are always keenly anticipated.

Tigerlily is located over five-floors in a restored Grade A Listed townhouse in Edinburgh’s historic George Street, Tigerlily sees understated Georgian opulence blend with contemporary cool to create a one-off venue with an undeniable wow factor.

A design team spent 18 months researching ideas, fabrics and finishes from around the world to fine tune the entire look and feel of Tigerlily, from the bespoke fuchsia pink bar stools to a specially commissioned mirror mosaic wall.

On arrival, guests will find the elegant Georgian bar – complete with a stunning ‘cloud’ lighting effect, the only one its kind in the UK and largest in the world, and giant central Champagne bath – which links into a drawing room with open fireplace, before leading into the main bar and restaurant area.

The Georgian Bar in Tigerlily captured in bar and restaurant PR photography ahead of the venue's high profile PR launch in 2006

Tigerlily’s spacious ground floor offers a variety of inter-changeable dining and drinking spaces. Customers can choose from the Bedouin-style day beds to sumptuous circular booths enclosed in a shimmering metal curtain, spaces that will appeal to all from an intimate supper to a full-on nightout with friends.

Tigerlily’s two exquisite Georgian suites, seven mini suites and 24 unique bedrooms  builds on the success of Rick’s, Montpeliers’ first boutique hotel project in Edinburgh’s Frederick Street which was named by Conde Naste Traveller as one of the “25 Hottest Hotels in the World”.  Each bedroom is individually styled with an explosion of colour, fabrics and textures.

The suites will retain original Georgian features complimented by bespoke furniture and contemporary four-poster beds.  These are then fused with modern influences such as plasma screens, iPods with Bose speakers and sleek bathrooms with video spas.

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    Raymond Notarangelo

    Raymond Notarangelo, co-founded Scottish PR agency, Holyrood PR after spotting a gap for colourful and innovative public relations in Edinburgh. He now leads a team providing media relations, social media, video, photography, brand newsrooms, crisis communication and media relations.

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