Edinburgh restaurant ASKR closes as Dan Ashmore departs Dean Banks Group
Ashmore announced over the weekend that he had stepped away from his role as executive chef of the Dean Banks Group, which backed ASKR, after nearly three years.
“The time has come for me to move on to my next adventure,” he said.
It is understood that ASKR, which opened in Leith back March and specialised in fire pit-style barbecue cooking, closed its doors last month.
The site has subsequently hosted a pop-up for a new seafood concept called Plaice, with Banks expected to permanently relaunch the site under that brand in the coming months.
Commenting on Ashmore’s departure and the closure of ASKR, Banks said: “It was a pleasure to support Dan Ashmore as he opened his first solo venture, ASKR, in Leith.
“In the current climate it is incredibly difficult for independent restaurants to survive, never mind thrive, with ASKR sadly becoming one of the latest casualties of our current government.
“We wish Dan every success in the future with his next role and have exciting plans for a new venture at the site of ASKR, following the success of the seafood pop-up Plaice.”
As executive chef of the Dean Banks Group, Ashmore oversaw kitchen operations across its estate, which includes Edinburgh restaurants Dean Banks at The Pompadour and Dulse, as well as Haar in St Andrews.
“I look forward to seeing the group continue to grow and will be a keen supporter of them from afar,” Ashmore continued.
“My proudest moment over these past few years has been to watch the young chefs in the group grow to be leaders in their respective kitchens and have the autonomy to make decisions and create wonderful dishes.”
The Dean Banks Group is yet to confirm who will replace Ashmore.
