Style and substance – Tigerlily’s food and drink offering is a class act

Venue’s chefs and mixologists deliver highest quality – captured in powerful food and drink PR photography

This glossy food and drink PR photography was arranged to showcase the excellent cuisine produced by chefs at Tigerlily, when the venue enjoyed a hugely successful PR launch in 2006 The image captures Scottish langoustines prepared with a crisp salad. Tigerlily is the jewel in the crown of Montpeliers Edinburgh, a group specialising in hospitality venues across the Scottish Capital. Montpeliers relies on powerful food and drink PR, hotel PR as well as bar and restaurant PR from the hospitality Scottish public relations experts at Holyrood PR

A savoury sight to behold. This recipe for a seafood sharing platter includes the ingredients to accompany the excellent PR photography Ingredients per two portions [minimum order] INGREDIENTS ½ lobster 2 langoustine 4 grilled gamba prawns 4 fresh oysters 2 charred half lemons Mixed seaweed [garnish] 1 dish basil Mayo METHOD 1. Cook lobster in boiling salted water /blanch and refresh langoustine and gambas 2. Open oysters and lightly brush grit or shell with pastry brush 3. Arrange on platter as pictured with sauce and garnish. CROCKERY Stainless steel stand with bowl Tigerlily is part of the Montpeliers Edinburgh, a hospitality group which relies on, food and drink PR hospitality PR, hotel PR and bar and restaurant PR provided by the experts at Scottish public relations agency, Holyrood PR.

This recipe for the sumptuous grilled goats cheese and roasted red pepper includes the ingredients to accompany the excellent PR photography INGREDIENTS 2 slices olive bread 2 slices goats’ cheese 100g roasted peeled red pepper 50g onion marmalade Mixed leaves 10ml dressing 1 small portion fries METHOD 1. Grill the goat’s cheese, heat the peppers grill the bread. 2. Top one slice of olive bread with the cheese, peppers and marmalade and lay the other slice of olive bread on top off centre. 3. Serve as pictured leaves, dressing and fries. CROCKERY Square 11 3/8” dudson Square 80ml bowl drh Tigerlily is part of the Montpeliers Edinburgh, a hospitality group which relies on, food and drink PR hospitality PR, hotel PR and bar and restaurant PR provided by the experts at public relations agency, Holyrood PR in Scotland

Exquisite seafood sharing platter includes the ingredients to accompany the excellent hotel PR photography. Ingredients per two portions [minimum order] INGREDIENTS ½ lobster 2 langoustine 4 grilled gamba prawns 4 fresh oysters 2 charred half lemons Mixed seaweed [garnish] 1 dish basil Mayo METHOD 1. Cook lobster in boiling salted water /blanch and refresh langoustine and gambas 2. Open oysters and lightly brush grit or shell with pastry brush 3. Arrange on platter as pictured with sauce and garnish. CROCKERY Stainless steel stand with bowl

Head chef Suzanne O’Connor is in charge of a kitchen brigade of 17 chefs producing Tigerlily’s five exciting menus for its 200-cover restaurant areas. This recipe for a Mediterranean sharing platter includes the ingredients list to serve two: 1 bunch of roasted vine tomatoes [6] 2 slices Serrano ham (Italian cured) 2 slices copa 2 portions buffalo mozzarella 2 portions char-grilled veg 2 pieces haloumi / sun blushed tomato brushetta [on toasted ciabatta] 2 grissini sticks 1 dish hummus 1 herb mayo 1 dish marinated mixed olives Method: 1. Arrange dips, and remaining items on platter as pictured Crockery: Rectangle flat 2 Curvy dipping dishes Tigerlily is part of the Montpeliers Edinburgh, a hospitality group which relies on, food and drink PR hospitality PR, hotel PR and bar and restaurant PR provided by the experts at public relations agency, Holyrood PR in Scotland

A selection of mouthwatering cocktails feature at Tigerlily’s uber-chic bar in Edinburgh. As part of the hospitality PR push, the hotel PR experts at Holyrood PR in Edinburgh arranged and delivered top class bar and restaurant PR photography.

Inviting house tuna salad is irresistible at Tigerlily, Edinburgh. INGREDIENTS 120g tuna loin 1/8th of a cucumber [cut in half long slices] 1 portion mixed leaves 50ml white balsamic dressing 4 sliced spring onions 6 cherry tomato [cut in half] 2 chive sticks ½-charred lime 30g mixed olives METHOD 1. Season and oil the tuna and cook to desired degree on the char grill. 2. Toss the mixed leaves, onions, tomato, olives and cucumber in the dressing. 3. Slice the tuna and place on top of the salad as pictured garnish with chive sticks and lime. CROCKERY Dudson large square 11 3/8” plate Tigerlily is part of the Montpeliers Edinburgh, a hospitality group which relies on, food and drink PR hospitality PR, hotel PR and bar and restaurant PR provided by the experts at public relations agency, Holyrood PR in Scotland

Hard to resist the delightful cocktails at Tigerlily, Edinburgh. Its team of mixologists, headed by the award-winning Jamie McDonald, have created a collection of five cocktail menus to compliment the hotel’s stylish two bars. The drinks 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. As part of the hospitality PR push, the hotel PR experts at Holyrood PR in Edinburgh arranged and delivered top class bar and restaurant PR photography.

Delectable Mediterranean sharing platter in excellent PR photography Ingredients per two portions [minimum order] INGREDIENTS 1 bunch of roasted vine tomatoes [6] 2 slices Serrano ham (Italian cured) 2 slices copa 2 portions buffalo mozzarella 2 portions char-grilled veg 2 pieces haloumi / sun blushed tomato brushetta [on toasted ciabatta] 2 grissini sticks 1 dish hummus 1 herb mayo 1 dish marinated mixed olives METHOD 1. Arrange dips, and remaining items on platter as pictured CROCKERY Rectangle flat 2 Curvy dipping dishes Tigerlily is part of the Montpeliers Edinburgh, a hospitality group which relies on, food and drink PR hospitality PR, hotel PR and bar and restaurant PR provided by the experts at Scottish public relations agency, Holyrood PR.

New venue Tigerlily in Edinburgh, shared gorgeous food and drink PR photography, along with Tigerlily chef recipes. This recipe for a Mediterranean sharing platter includes the Ingredients to accompany the excellent PR photography Ingredients per two portions [minimum order] INGREDIENTS 1 bunch of roasted vine tomatoes [6] 2 slices Serrano ham (Italian cured) 2 slices copa 2 portions buffalo mozzarella 2 portions char-grilled veg 2 pieces haloumi / sun blushed tomato brushetta [on toasted ciabatta] 2 grissini sticks 1 dish hummus 1 herb mayo 1 dish marinated mixed olives METHOD 1. Arrange dips, and remaining items on platter as pictured CROCKERY Rectangle flat 2 Curvy dipping dishes Tigerlily is part of the Montpeliers Edinburgh, a hospitality group which relies on, food and drink PR hospitality PR, hotel PR and bar and restaurant PR provided by the experts at public relations agency, Holyrood PR in Scotland

The stunning cocktails at Tigerlily, Edinburgh are unrivalled. As part of the hospitality PR push, the hotel PR experts at Holyrood PR in Edinburgh arranged and delivered top class bar and restaurant PR photography.

Tantalising cocktails are a class act at boutique hotel Tigerlily Edinburgh. One of the most exciting parts of the new venue was the skill of the highly trained bar staff, including a number of mixologists. As part of the hospitality PR push, the hotel PR experts at Holyrood PR in Edinburgh arranged and delivered top class bar and restaurant PR photography.

Food and drink PR experts shared gorgeous food and drink PR photography, along with Tigerlily chef recipe for a house tuna salad. This recipe for a house tuna salad includes the ingredients to accompany the excellent hotel PR photography. INGREDIENTS 120g tuna loin 1/8th of a cucumber [cut in half long slices] 1 portion mixed leaves 50ml white balsamic dressing 4 sliced spring onions 6 cherry tomato [cut in half] 2 chive sticks ½-charred lime 30g mixed olives METHOD 1. Season and oil the tuna and cook to desired degree on the char grill. 2. Toss the mixed leaves, onions, tomato, olives and cucumber in the dressing. 3. Slice the tuna and place on top of the salad as pictured garnish with chive sticks and lime. CROCKERY Dudson large square 11 3/8” plate Tigerlily is part of the Montpeliers Edinburgh, a hospitality group which relies on, food and drink PR hospitality PR, hotel PR and bar and restaurant PR provided by the experts at public relations agency, Holyrood PR in Scotland

As part of a PR push for new venue Tigerlily in Edinburgh, food and drink PR experts shared gorgeous food and drink PR photography, along with Tigerlily chef recipies. This recipe for grilled goats cheese and roasted red pepper includes the Ingredients to accompany the excellent PR photography INGREDIENTS 2 slices olive bread 2 slices goats’ cheese 100g roasted peeled red pepper 50g onion marmalade Mixed leaves 10ml dressing 1 small portion fries METHOD 1. Grill the goat’s cheese, heat the peppers grill the bread. 2. Top one slice of olive bread with the cheese, peppers and marmalade and lay the other slice of olive bread on top off centre. 3. Serve as pictured leaves, dressing and fries. CROCKERY Square 11 3/8” dudson Square 80ml bowl drh Tigerlily is part of the Montpeliers Edinburgh, a hospitality group which relies on, food and drink PR hospitality PR, hotel PR and bar and restaurant PR provided by the experts at public relations agency, Holyrood PR in Scotland

SCOTLAND’S most talked about and stylish new venue has matched its prime location and cutting edge design – by lavishing attention on its food and drink offering.

Tigerlily enjoys an impressive city centre location in the heart of Edinburgh’s New Town ansd has been painstakingly designed to rival the best boutique hotels in the world. Parent group Montpeliers (Edinburgh) has lavished just as much attention on ensuring its bars and restaurant earn as many plaudits as its sumptuous bedrooms and super cool design.

Read more about the award-winning hospitality team and the amazing thoughts and care they put into developing the outstanding food and drink offering at Tigerlily in Edinburgh

Head chef Suzanne O’Connor  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.

Its team of mixologists, headed by the award-winning Jamie McDonald, have created a collection of five cocktail menus 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.

This suite of sumptuous food and drink PR photography was conceived and delivered by the hospitality PR experts at Holyrood PR in Scotland and spearheaded the hugely successful PR launch for the hotel and its bars and restaurants.

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