The Savoy
Nicolas Houchet has joined the The Savoy as executive pastry chef. Originally from Nancy in France, Houchet joins the high-profile central London hotel from Le Cordon Bleu where he led the pâtisserie team as deputy head of pastry. Well-known on the competition circuit, Houchet’s CV also includes Restaurant Hammerer and Grand Hôtel de la Reine in Nancy and pâtisserie Macaron in London, which he launched in 2005.
Hilton London Metropole
Hilton has appointed Bill Fisher to lead its largest hotel outside of the US as general manager. Fisher following a multi-million refurbishment of the Hilton London Metropole, which is located on Edgware Road. Having worked with over 18 hotels worldwide in locations spanning the US, Singapore, China and Thailand, Fisher will apply his ‘strategic knowledge of operating in several markets to operations at Hilton London Metropole’, which welcomes thousands of international guests each month.
The Tawny
Recently launched Staffordshire luxury hotel The Tawny has appointed Andrew Watts to lead its flagship restaurant as head chef. Watts brings 19 years of experience to The Plumicorn and has created a new menu full of ‘fresh ideas and adventurous flavours’. Watts previously group executive chef at Hawkstone Hall and Gardens in Shropshire, where he was responsible for setting up the kitchen from scratch during the properties £5 million refurbishment.
Patisserie Valerie
Martin Burke has joined Patisserie Valerie and its sister brand Bakers + Baristas as group chief marketing officer. Burke joins with over 15 year’s of global marketing experience across hospitality and food service, FMCG and consumer products. This includes 10 years at Bettys & Taylors of Harrogate, where he held the position of marketing and e-commerce director and was responsible for brand marketing, CRM, loyalty, and consumer insight. Prior to that, he was head of innovation marketing for its tea brand Yorkshire Tea.
Reddington Pub Company
Michael Carr has joined the Nottinghamshire-based Reddington Pub Company as culinary director. Most recently head chef at London’s 20 Fenchurch Street, Carr’s CV includes a number of high-profile restaurants including The Box Tree in North Yorkshire and London’s Alyn Williams at The Westbury. Carr will oversee the food at both ‘gastro-fusion’ restaurant The Old Vol and the more recently launched The Reindeer.
Ye Olde Bell
John Blenkiron had returned to the kitchens of following an career that has seen him work at some of the top venues around the UK and internationally. Blenkiron started his career at Retford’s Ye Olde Bell in 1981 before working as a chef for venue’s including Joe Allen’s, East India Club and Stringfellows. His new menu mixes the classics with more creative dishes, including Ewes curd terrine, ratte potato, brassicas, remoulade, with soy glazed seeds; and harissa-spiced lamb rump, tabbouleh, merguez, sumac and honey roasted carrots, smoked paprika and crème fraiche.
Scarlet Hotel
Cornwall’s Scarlet Hotel has appointed Jack Clayton the head chef of its Scarlet Restaurant. Since starting his career in 2009. Clayton has worked for some of county’s best know places to eat, including the Stargazy Inn in Port Isaac and The Gurnards Head in Treen. Located on the Southwest Coastal Path, Scarlet Restaurant offers ‘captivating’ views of the coastline offers a menu of ‘seasonal, responsibly-sourced’ alongside ‘slow-aged’ wine.
St Ermin’s Hotel
St Ermin’s Hotel in London’s St James’ Park has appointed James Clark as its new hotel manager. Following his training at the De Vere Academy of Hospitality, Clark has spent the past 13 years in senior management roles within the hotel industry. His CV includes time with Hyatt Hotels, where he led both the Andaz London Liverpool Street and Great Scotland Yard Hotel. He joins St Ermin’s Hotel from The Chesterfield Mayfair Hotel, part of The Red Carnation Hotel Collection, and brings with him ‘a wealth of management experience and a passion for generous hospitality’.