Von Essen has appointed a head chef to control the food operation of its first London site Hotel Verta, which is due to open in September.
Neal Dove joins the hotel from Von Essen’s Forbury Hotel in Reading, where he held the title of executive chef.
Having also worked at Cliveden House hotel with Daniel Galmishe, Dove will now oversee the menus at Hotel Verta’s Patrisey Restaurant and Vertilon Bar with a sway towards British and modern European dishes.
Plateau
Meanwhile, Plateau in Canary Wharf has also appointed a new head chef.
Allan Pickett joins the restaurant from Orrery in Marylebone, where he held a Michelin star, bringing with him experience of working at Galvin Bistro de Luxe, Bluebird in Chelsea and Aurora at the Great Eastern Hotel.
Pickett will redesign the menus to reflect his own style of classic French cooking, featuring dishes such as Roast Fillet of 21-Day Aged Beef with Pommes Rosti, Spinach and Red Wine Sauce; and Pot Roast Duck Breast with Bitter Cherries and Slow Braised Endive.