Roussillon names Dan Gill as new head chef
To mark his appointment, Gill is launching a new autumn menu, which Roussillon says will refocus the restaurant on “luxurious modern French cooking with finest quality regional produce sourced from the UK and France.”
The ‘Menu Automne’, set to begin in October at the same time as Gill’s appointment, features dishes such as Pan seared hand dived Scottish Scallops with Apple Puree, Ginger and Fresh Apple; Roasted Yorkshire Grouse, Confit Legs, Poached Blackberries, Celeriac and White Chocolate Puree, Smoked Bacon, Cabbage, Chanterelle, Grouse and Blackberry Jus; and Roussillon Earl Grey Tea Soufflé, Lemon Jelly, Milk Sorbet and Granola Digestive Biscuit.
Despite being one of the youngest head chefs in the country, Gill has already notched up a number of high profile restaurants on his CV, including Le Manoir aux Quat’ Saisons, where he completed a full apprenticeship and reached the level of chef de partie, Midsummer House and the Waterside Inn.
Gill replaces former Roussillon head chef Alexis Gauthier, who opened his own restaurant, Soho, this summer at the Lindsay House site formerly operated by Richard Corrigan.
