News

The GFG Briefing | 1 February 2019

Paul Ainsworth will cook at The Hind's Head this month

Paul Ainsworth to cook at The Hind's Head, Robby Jenks leaves The Vineyard to move to Cumbria, Ross Bryans leaves Corrigan’s Mayfair for Les 110 de Taillevent, Matt Gillan to crowdfund new venture and top chefs line up for Jersey banquet

 

Cornish chef Paul Ainsworth to take over the kitchen at The Hind's Head

Cornwall-based chef Paul Ainsworth will be leaving his No.6 restaurant in Padstow for one night only to cook a dinner at The Hind’s Head in Bray, Berkshire. Ainsworth will create a six-course tasting menu with Hind’s Head chef Pete Gray, using the best British produce from Highland venison to Cornish scallops. Dishes include roast stone bass with mussel broth, pickled carrot and kohlrabi, and a ‘Cornish’ trifle with hibiscus-poached rhubarb, blood orange and saffron. Tickets for the dinner on 27 February are £90 and can be booked here.

 

The Vineyard head chef and restaurant manager announce departure and move to Cumbria 

Robby Jenks is leaving his position as executive head chef of The Vineyard near Newbury, Berkshire to head up the kitchen at The Samling hotel in Windermere, Cumbria. Jenks, who started his career at Gidleigh Park and Whatley Manor, will be joined by his partner Rebecca Galland, who was restaurant manager at The Vineyard. The Vineyard has yet to announce who will replace the couple at the Newbury restaurant.

 

Corrigan's Mayfair chef-director appointed head chef of Les 110 de Taillevent

Ross Bryans has moved from Corrigan’s Mayfair, where he was chef-director, to Marylebone restaurant Les 110 de Taillevent. Bryans has been appointed head chef of the French restaurant and will be responsible for a new menu that pairs some of the 110 wines on the list. Before working for Richard Corrigan, Bryans was head chef at Pollen Street Social and senior sous chef at Restaurant Gordon Ramsay, where he worked under Clare Smyth. 

 

Ex-Pike & Pine chef Matt Gillan to take over West Sussex pub 

Matt Gillan, who was head chef at Pike & Pine in Brighton and The Pass, is crowdfunding the launch of his next venture. Gillan, who previously worked with Gordon Ramsay, Daniel Clifford and John Campbell, is taking over The Chequers Inn, a 15th century pub in West Sussex close to the Foresters Arms where he also oversees the food.

 

Top chefs line up for banquet to promote Jersey produce

A number of top chefs will cook alongside Will Holland for a special dinner at Jersey’s Atlantic Hotel. Eat Jersey’s Friday Night Banquet will celebrate the island’s produce with a five-course meal cooked by Holland with Lee Smith (head chef at Jersey’s Samphire restaurant), Chris Underwood (head pastry chef at Frog by Adam Handling), Adam Reid of The French in Manchester, Paul Leonard (head chef at the Burlington Restaurant at The Devonshire Arms Hotel & Spa, North Yorkshire) and Richard Davies, executive chef at Calcot Manor in Gloucestershire. The menu will include Jersey Royals, Jersey lobster and retired Jersey dairy cow. The banquet takes place on March 22 and tickets are £250 per person from here.

 

Missed last week’s Briefing? Read it here