News

The GFG Briefing | 26 January 2018

Ben Tish and Jozef Rogulski of The Game Bird

News this week including moves for Ben Tish and Tim Allen, plus a new opening from the team behind The Palomar

 

Ex-Salt Yard chef Ben Tish moves to The Game Bird  

Ben Tish has been appointed Culinary Director of The Stafford London, overseeing the entire food offering including The Game Bird restaurant. Tish, who replaces James Durrant, joins from his previous role as Chef Director of Salt Yard Group, during which time he launched Dehesa, Ember Yard and Opera Tavern. Former head chef Jozef Rogulski has been promoted to executive chef of The Game Bird restaurant.

 

Tim Allen takes over at the renamed Flitch of Bacon

Tim Allen has been named the new chef-director at Daniel Clifford’s Essex restaurant The Flitch of Bacon. Renamed Tim Allen’s Flitch of Bacon, the former Wild Rabbit and Launceston Place chef will take over in February. It’s not the first time Allen has worked for Daniel Clifford as he previously cooked at Midsummer House in Cambridge. The new menu at Flitch of Bacon will serve seasonal British food with a ‘modern edge’.

 

Tom Brown among guest chefs lined up at The Coal Shed

The Coal Shed London is to host a series of collaborative guest chef dinners at its open kitchen at One Tower Bridge. Chefs appearing include Michael Bremner of Brighton’s 64 Degrees, former Outlaw’s at The Capital chef Tom Brown (who opens his first restaurant Cornerstone in Hackney Wick soon) and Pip Lacey, the former Murano chef who opens London restaurant Hicce in the spring). Each visiting chef will collaborate with executive head chef Dave Mothersill, head chef Chris Ditch and head pastry chef Laura Petersen on a creative five-course menu. 

 

Date set for new venture from The Palomar team

Zoë and Layo Paskin of The Palomar and The Barbary open their new venture on February 8. Called Evelyn’s Table at The Blue Posts, the 11-seat, subterranean kitchen bar in London’s Chinatown will serve a modern European menu from chef Nacho Pinilla, who used to work at The Barbary, Copita and The Bull & Last. Dishes will include cuttlefish ragout and rock salt fillet of beef with bone marrow and Brussels sprouts, oyster sauce and sesame.