Former Brat chef Aidan Richardson takes over the stoves at Half Cut Market

Richardson, whose CV includes a stint at Tomos Parry’s Brat, replaces Jack Newton​​ in the role and has been brought on board to develop a more 'restaurant-led' menu for Half Cut Market, which until last year featured a revolving line up of guest chef residencies and pop ups rather than a permanent in-house head chef.

Dishes to feature on Richardson’s first menu include homemade ricotta with seasonal vegetables and lemon dressing; pollock carpaccio and fermented chilli dressing; lamb rump with radish, white wine and watercress sauce; and strawberry éclair with white chocolate and elderflower mousse.

Originally from Huntingdon, Cambridgeshire, Richardson joins Half Cut Market following two years as head chef at modern-dining restaurant and wine bar Café de Parel in Amsterdam in the Netherlands.

Prior to that he spent time working as junior sous chef at Brat and before that as chef de partie at fire and ferments restaurant Embla in Melbourne, Australia.

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'.