Luca Chisesi has been appointed F&B manager of 5* hotel The Arch London in Marylebone. In his new role, Luca will oversee the running of Hunter 486 restaurant, with its newly launched menu concept designed with ‘A Food Lover’s Guide to Britain’ author Henrietta Green, plus all other F&B operations within the hotel including in room dining, Afternoon Tea and Private … [Read more...]
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British and London dining scene flies high
London has been named as one of the world’s best dining destinations, according to an annual poll by private jet lifestyle publication Elite Traveler. The UK boasts a total of eight restaurants in the Elite Traveler Top 100 Restaurants in the World, with five of these based in London: The Ledbury (12), Dinner By Heston Blumenthal (25), Restaurant Gordon Ramsay (32) and Amaya … [Read more...]
Mark Sargeant joins The Strand Dining Rooms
Mark Sargeant, the renowned TV chef, restaurateur and recipe book author, has announced he will join The Strand Dining Rooms as Chef Director this month. Sargeant, who spent 13 years working with Gordon Ramsay, including seven years as Head Chef at Gordon Ramsay at Claridge’s, will introduce an entirely new Great British menu at the all-day restaurant and cocktail bar, … [Read more...]
Twitter leads to Chef’s view of London’s Top 10 Restaurants
Last Saturday when tweeting with Chef Damian Wawrzyniak, founder of the Fine Art of Dining, TV presenter, Master Craftsman at The Craft Guild of Chefs, previously found in the kitchens of two Michelin Star restaurant Noma in Copenhagen and currently Head of the Hospitality and Culinary Arts Academy which will open in London's Park Royal 2016...we got onto the subject of … [Read more...]
The Chancery: hidden but sparkling gem
The Chancery was opened by restaurateur Zak Jones back in 2004, and is located just off Holborn/Chancery Lane in central London. Graham Long joined The Chancery as Head Chef in late 2014 – in time to celebrate its tenth anniversary and the pressures of the Christmas period. Alerted by rumours of the quality of his modern European, seasonal menus and the skills he has … [Read more...]