Gordon Ramsay’s protege Angela Hartnett is due to take over running the Whietchapel Gallery Dining Room this month.
The restaurant, which opened in spring 2009, is fast gaining a reputation as one of London’s most dynamic catering companies, but has already gone through two executive chefs.
Original head chef Maria Elia left after a year to write a new vegetarian cook book and now her replacement Michael Paul is leaving to make way for Hartnett and co.
Hartnett, who lives in nearby Spitalfields, together with her head chef Diego Cardoso, will consult on all areas of the food, staffing and service working closely with Whitechapel Gallery chefs.
But she will continue to cook full time at Murano, the Michelin starred Mayfair restaurant she owns fully after buying out former mentor Gordon Ramsay earlier this year.
Hartnett is renowned for her big flavours and love of seasonality as influenced by her Italian heritage.
She said: “I love the Whitechapel Gallery and want us to serve the sort of food people really want to eat. I hope the Whitechapel Gallery Dining Room will become a firm favourite with gallery visitors and locals alike.”
The Whitechapel Gallery Dining Room is located in the former Passmore Edwards library and has its own street entrance.
There will be a daily changing menu with the emphasis on homely cooking using British ingredients. With small dishes priced from £5-8 and larger sharing plates priced at £10-15, the intention is to offer great flexibility to guests of the restaurant; whether they want a quick bite or a leisurely lunch.
Starters will include dishes such as peperonata on toast and whipped goat’s curd with roasted garlic. Mains will feature rabbit pie with tarragon and cote de boeuf with caramelised chicory, and puddings will range from a warm Agen prune tart to a pomegranate blood orange salad with hand made shortbread.
Hartnett’s team will also take over the running of the Café/Bar upstairs which will offer a range of sandwiches, light bites and salads as well as a dish of the day. An array of cakes and biscuits will be baked daily and served with a variety of teas, coffees and a selection of drinks.