Newton, who previously oversaw the stoves at Hen’s Teeth in Dublin, Ireland, will join Half Cut Market later this month and be introducing a new small plates menu he’s developed in partnership with chef consultant Jay Morjaria.
Dishes will include XL surf and turf gilda; jalapeño panisse with pepper salsa and parmesan; mortadella with kimchi focaccia and black garlic aioli; and crispy hen on the woods with tajin and lime.
There will also be desserts such as Danish panna cotta with fig leaf syrup, elderflower and strawberry; and seasonal fruit sorbet with a splash of fizz.
Originally from County Kildare, Newton cooked for Dublin-based group Brother Hubbard before taking up the role of head chef at Hen’s Teeth ahead of the restaurant’s launch.
He later went freelance, cooking for the likes of Bread41 and Note Wine Bar in the Irish capital before travelling around Europe.
Situated at 396 York Way just up from Kentish Town tube, Half Cut Market launched in late 2021 and was originally billed as a 'gourmet off-license and mini-mart'.
Newton's appointment reflects something of a change of direction for the business, which until now hasn't had a permanent head chef and instead featured a revolving line up of guest chef residencies and pop ups.
They included Morjaria, who hosted a sold out guest chef stint there last year.