Chef Dan Ashmore has closed his Edinburgh live-fire restaurant ASKR after just six months and will take up a post as executive chef at the Schloss Roxburghe spa hotel, near Kelso in the Borders, later this month.

Backed by the Dean Banks group, for which he was restaurant director, Dan opened ASKR – apparently an old Norse word for ash – in March as his first solo venture following stints at top restaurants including the Pompadour in Edinburgh and London’s The Square and Tom Aikens.

The opening was well supported in the Scottish press, but a review in The Times last month from Chitra Ramaswamy pointed out that some of the cooking “lacks punch” – “Ashmore just needs to do what ASKR promises: bring more smoke and fire.”

Announcing the closure on social media, Dan wrote: “All good things must come to an end. After an incredible 3ish years with Dean Banks, the time has come for me to move on to my next adventure. We’ve cooked for some incredible guests and in some wonderful places together, opened 6 restaurants in 3 years and achieved 9 rosettes and 4 of those restaurants a space in the Michelin guide, as well as many other awards.“

Confirming his new appointment, Dan added: “I’m excited to say I’ll be joining the fantastic Schloss Roxburghe as Executive Chef in November. Hotels in the countryside have always held a special place in my heart since starting my career at Fishers Baslow, and especially working at the one and only Gleneagles. I look forward to putting my stamp on the culinary offering in the iconic property.”

Dan Banks also took to social media with a message of support: “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.”