Corinthia Hotel London’s Northall restaurant, famed for its ‘Best in British’ menu, has a new head chef at the helm.
Ewan Simpson, fresh from his two-year tenure as executive head chef at Rowhill Grange Hotel, has taken up the role.
In his previous role he led a team of 19 and created menus with a seasonal modern British twist.
Its AA silver stars and two AA rosettes are eclipsed by his five-year period directly before as sous chef at Claridges, the award-winning Mayfair hotel, which was recognised with five AA red stars and three AA rosettes.
Here he supervised a brigade of 56.
He joined Claridge’s from The Stafford Hotel where he worked for five years, leaving as sous chef of the 110-room hotel.
Prior to that Simpson spent three years working in three restaurants in Kent after graduating from West Kent College with a BTec national diploma in hotel and catering management.
At Corinthia Hotel London, he will be continuing the British menu tradition at The Northall.
“Ewan brings rich experience to Northall, having mastered new Nordic, classical French, modern British and European and healthy eating cooking,” said Thomas Kochs, managing director of Corinthia Hotel London.
“I know Ewan from Claridge’s and I am thrilled to have him on the team.
“Corinthia always supports young British talent and he will bring a new approach to modern British cuisine, ushering in an exciting new phase for the restaurant.”