Ashmore announced over the weekend that he has stepped down from his role as executive chef of the Dean Banks Group, which supported ASKR, after nearly three years. “The time has come for me to move on to my next adventure,” he stated.
It is understood that ASKR, which opened in Leith last March and specialized in fire pit-style barbecue cooking, closed its doors last month. The location has since been transformed into 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, let alone thrive, and sadly ASKR has become another casualty of our current government. We wish Dan every success in his future endeavors and have exciting plans for a new venture at the ASKR site, following the success of the seafood pop-up Plaice.”
As executive chef of the Dean Banks Group, Ashmore oversaw kitchen operations across its venues, which include 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 added. “My proudest moment over these past few years has been watching the young chefs in the group grow into leaders in their respective kitchens, gaining the autonomy to make decisions and create wonderful dishes.”
The Dean Banks Group has yet to announce who will succeed Ashmore.
