New head chefs for The Avalon and Dinton Hermit

15-Apr-2009 - Last updated on 11-Mar-2017 at 18:09 GMT

Adam Hicks takes on the role of head chef at The Avalon and Simon Pitney-Baxter joins the Dinton Hermit Inn near Aylesbury in the same position

Former No.11 and L`Enclume chef Simon Pitney-Baxter has joined the Dinton Hermit Inn as its new head chef.

Pitney-Baxter, who has also worked with Gordon Ramsay at Amaryllis, at L`Ortolan and the Carnarvon Arms in Newbury, has been employed by owners Roger and Mariko Pratap to oversee food at the restaurant with rooms at the village of Ford near Aylesbury.

Clapham pub and restaurant The Avalon has also recruited a new head chef. Bermondsey Kitchen`s Adam Hicks brings his British cooking style to Tom Peake, Mark Reynolds and Nick Fox`s latest project.

Hick’s new menu continues to nod back to the 19th century, with many hearty, slow cooked dishes, bold flavours and a dedicated steak section.

Dishes include Roasted Veal Marrow Bones with Shallots, Parsley, Caper Salad and Toast and Braised Rabbit with Smoked Pancetta and Pearl Barley.