The Edinburgh chef giving haggis and Irn-Bru a Polish makeover
A chef has been hailed for his unique fusion of Scottish and Polish classics, serving up haggis pierogi and Irn-Bru fish and chips to create a dining experience praised by guests.
For the past three years, Janusz Borek, head chef at the Bruntsfield Hotel in Edinburgh has been combining the flavours and traditions of his native Poland with some of Scotland’s most recognisable dishes, creating menu items that have become talking points among visitors from all over the world.
His haggis pierogi and signature Irn-Bru fish and chips may sound unconventional, but having spent years building his career in Scotland, Janusz began experimenting with ways of bringing together the comfort-food traditions he grew up with in Poland and the ingredients he had come to know and admire in Scotland.
Born and raised in southeast Poland, Janusz moved to Edinburgh in 2006 and has spent nearly two decades working his way through the city’s hospitality industry before becoming head chef at the Bruntsfield Hotel in 2023.
The result is a menu that reflects both countries. His handmade pierogi, traditionally filled with cheese, potato or mushrooms, are instead packed with haggis, creating a Scottish-Polish fusion that has become one of the restaurant’s most popular starters.
And the numbers suggest guests are embracing Janusz’s innovations: one in every three starters sold is his haggis-filled pierogi, while his Irn-Bru fish and chips get through around 48 bottles of our other national drink every week.
The Irn-Bru batter came about when Janusz was looking for an alternative to the traditional beer-based recipe. He experimented with everything from cola and Fanta to wine and Buckfast before settling on Irn-Bru.
“It’s slightly sweeter and gives the dish its own identity,” he said. “Guests often ask what Irn-Bru actually is. That starts a conversation about Scotland, its traditions and its culture. The food becomes part of the experience.”
That sense of curiosity is exactly what Janusz wants to create. His aim is to bring the warmth and comfort of home-style cooking into a premium dining experience, while offering guests something unexpected and memorable.
“Edinburgh has so many great restaurants, so we’re always looking for ways to do something different,” he said. “Everything we serve is made from scratch in the kitchen, and freshness is the thing most important to us.”
Janusz has led the kitchen at the Bruntsfield Hotel for the past three years, following a career of almost two decades in Scotland's hospitality industry. The hotel, part of the WorldHotels Elite collection within the BWH Hotels portfolio, overlooks Bruntsfield Links and welcomes guests from across the UK and overseas.
For many international visitors, the restaurant provides an opportunity to experience Scottish food during their stay, with local produce and seasonal ingredients at the heart of the menu.
For Janusz, bringing together the hearty traditions of Poland and Scotland is a natural reflection of his own journey - creating food that feels like home while giving visitors a fresh taste of Scotland.
Adam Potykievics, operations manager at The Bruntsfield Hotel, said: “Janusz’s approach brings the best of both worlds to our kitchen. His Polish heritage and passion for Scottish food create something truly distinctive for our guests.
“Irn-Bru is said to be ‘Scotland’s national drink’, so guests are often surprised to find it transformed into part of a restaurant dish at a premium Edinburgh hotel. It’s exactly the kind of unexpected and memorable touch that gives visitors a real taste of Scotland.”
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