News

The GFG Briefing | 5 April 2019

Jamie Coleman, the new head chef at The Beach at Bude

Former Ramsay and Caines chef takes over kitchen of Cornwall hotel, ex-River Café chef to cook at new Notting Hill restaurant, Aiden Byrne takes over footballer Steven Gerrard's Liverpool restaurant and bar, and Great British Menu chef Andrew Sheridan joins Port Isaac's Stargazy Inn

 

Ex-Ramsay and Caines chef joins Cornish hotel restaurant The Beach at Bude

A chef who has worked for Gordon Ramsay and Michael Caines has been named the new head chef of north Cornish hotel restaurant The Beach at Bude. Jamie Coleman was previously head chef at The Masons Arms in Devon but he worked at Claridge’s and Gidleigh Park before that. Jamie, who has appeared on BBC’s MasterChef: The Professionals, is reintroducing The Beach at Bude’s set lunch menu and hosting a selection of wine tasting dinners throughout 2019.

 

River Café chef Theo Hill heads up kitchen of new Notting Hill opening

Theo Hill, who was sous chef at The River Café, will head up the kitchen team at new opening Gold. The Notting Hill restaurant, which opens next month on the site of the Portobello Gold pub, will major on food cooked over flames in a wood-fired oven. Dishes include wood-roasted whole sea bream, wild oregano and capers, and nettle ravioli, sheep’s ricotta, sorrel.

 

Aiden Byrne takes over Steven Gerrard's Liverpool restaurant and bar

Aiden Byrne has taken over Liverpool’s Vincent Café and Cocktail Bar, which was previously owned by footballer Steven Gerrard. Byrne, who recently returned to Restaurant MCR in Manchester, says he will relaunch Vincent as the Metropolitan Bar and Grill Rooms later this year. Byrne says the menu will be way of paying tribute to legendary grill restaurants such as The Savoy and The Dorchester.

 

Former Sosban chef moves to Port Isaac to cook at the Stargazy Inn

Great British Menu chef Andrew Sheridan is taking over the fine dining restaurant at the Stargazy Inn in Port Isaac, Cornwall. Andrew worked for two years as executive chef at Sosban in Wales and he plans to use fish and lobsters landed in Port Isaac harbour at the Stargazy, which is close to Restaurant Nathan Outlaw, and often appears in episodes of TV's Doc Martin.

 

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