The Landmark London
The Landmark London has appointed Brian Hennessy (lead picture) as head chef of its Winter Garden Restaurant. He joins from The Ritz London where he was sous chef and brings over ten years’ experience in the industry. Prior positions include sous chef positions at the five-star The Rees Hotel in New Zealand and at Michelin-starred restaurant Campagne in Ireland. In his new role, Hennessy will be responsible for the development and implementation of the hotel’s menus for the Winter Garden Restaurant, private functions and events and room service as well as the day-to-day running of the kitchen health and safety, ordering and stock control. “I am thrilled to take on this new challenge,” Hennessy said. “Marylebone has a vibrant dining scene, and I look forward to further elevating the food to reflect five-star positioning of the hotel.”
Various Eateries
Various Eateries has appointed former Young’s retail director Mark Loughborough as its new chief executive. Loughborough, who joins the board on 20 January 2025, brings more than 30 years of experience in the hospitality sector, having spent the past 14 years at Young & Co Brewery as retail director and executive board member, before stepping down in October 2024. Alongside the new CEO appointment, current executive chairman Andy Bassadone will transition to the role of executive director on the group’s board, while Glyn Barker, current non-executive director, will assume the role of nonexecutive chairman.
McWin
F&B-focused private equity and venture capital firm McWin has appointed Guillaume Charlin as managing partner, joining from Boston Consulting Group’s Paris office where he spent 27 years. As managing partner, Charlin will be responsible, alongside the other partners, for enhancing value creation across McWin’s portfolio whilst utilising his experience within the F&B industry to support McWin’s growth. He will help in developing and executing a growth strategy for McWin through initiatives such as geographic expansion and penetrating new sectoral markets. Charlin will also join McWin’s investment committee and take an active leadership role in asset management.
Jamie Oliver Catherine St
Chef Thomas Trubshaw rejoined the Jamie Oliver restaurant family, 20 years on from his training at Fifteen, Oliver’s original social enterprise restaurant in London. Trubshaw, who went on to work as group head pastry chef at St John and head chef at Andrew Edmunds, has been named senior sous chef at Jamie Oliver Catherine St in Covent Garden where he will work alongside head chef Christopher Shaill. “I’m really glad to be back,” Trubshaw said. “Feels like coming home. After 20 years of having the opportunity to work at some great places, all of which was possible thanks to the training I got on the Fifteen course. It’s great to use that experience to hopefully add my mark on what is already a great set up at Catherine St.”
The Beaumont Mayfair
The Beaumont Mayfair has appointed Brendan Fyldes as executive chef. In his new role, Fyldes will be responsible for the hotel’s overall food offering, including full oversight of The Beaumont Mayfair’s brand-new dining concepts, which are set to launch later in 2025. He joins The Beaumont Mayfair from Green & Fortune, where he was chef director, prior to which he was executive chef for GG Hospitality. Commenting on his new appointment, Fyldes said: “I am really looking forward to getting started with the brigade at The Beaumont Mayfair. I have some ideas that I’m looking forward to introducing, and I hope our guests will be as excited to try them, as I am to create them.”
Individual Restaurants
Manchester-headquartered Individual Restaurants has appointed Neve Rabbou as group sales and marketing director, joining the executive board. Rabbou brings over a decade of experience in the hospitality industry and eight years within board-level positions. Her previous experience includes Busaba and Le Pain Quotidien where she worked across global markets for both businesses. In her new role, Rabbou will be responsible for the group’s existing portfolio of restaurant brands including Piccolino, Restaurant Bar & Grill and Riva Blu, as well identifying new growth and franchising opportunities and bringing new brand concepts to the market. Her role also spans guest experience and loyalty, as well as the wider marketing function.
Goldstone Hall Hotel & Garden
Goldstone Hall Hotel & Garden in North Shropshire has announced the double appointment of Maggie Naylor as head chef and Nicky Shore as office manager. Naylor joins having previously cooked at the likes of Langham’s Brasserie and La Tante Claire in London, the latter of which saw her work under Pierre Koffman. Shore has more than 25 years of hospitality experience, previously working at The Hideout in Market Drayton. “We are thrilled to welcome Maggie and Nicky to the team,” said Goldstone owner John Cushing. “Maggie’s exceptional culinary expertise and passion for fresh, home-grown produce will elevate our dining experiences, while Nicky’s extensive hospitality background and community-focused approach ensure the smooth running of our operations. Together, they bring an incredible depth of talent and dedication that perfectly aligns with our ethos.”
Kota Kai
Cornwall restaurant Kota Kai has announced Ryan Venning as its new head chef. Originally from South Africa, Venning has cooked in Cornwall for more than 20 years including at the Porthminster Beach Café. His appointment follows the recent refurbishment of Kota Kai, which originally launched back in 2011. “Ryan is an incredible chef and a true talent in the kitchen,” said Jude Kereama, founder of Kota Kai. “His philosophy of using local, sustainable ingredients aligns perfectly with what we value at Kota Kai. We are delighted to welcome him to the team and I can’t wait to cook alongside him.”
Tortilla
Tortilla has promoted Emily Bagshaw to director of central operations. She will join the executive team, and lead the company’s franchise relationships, spearheading its corporate sales strategy, and work closely with marketing. Bagshaw has been with the burrito brand for just over a year, and joined as head of central ops. She was previously at TGI Fridays for two years, latterly as central operations manager, and spent nine years at Merlin Entertainment. A Tortilla spokesperson said: “Since joining the Tortilla family, Emily has transformed our delivery partner operations, strengthened restaurant communications, and been the driving force behind multiple company-wide initiatives.”
Tonkotsu
Polly Barnes has been named as the new operations director for ramen restaurant group Tonkotsu. She joins Tonkotsu with over two decades of experience in the hospitality industry, having held senior roles at the likes of Byron and Darwin & Wallace. She will be charged with strengthening the brand’s operational strategy and support its continued growth. “I’m thrilled to be joining Tonkotsu at such an exciting time for the business,” Barnes said. “Tonkotsu has an incredible reputation for serving outstanding ramen and delivering a unique dining experience. I’m looking forward to working with the team to build on this success and contribute to the company’s growth in the coming years.”
Vacherin
London caterer Vacherin has promoted Alex Rowe to director of food. Rowe originally joined the business as executive development chef back in 2022 and prior to his promotion served as head of food for the company. His achievements in that role included bringing grass roots talent into the industry with PLATE (Vacherin’s next generation chef talent programme in partnership with Westminster Kingsway College), and working with chefs such as Doug McMaster and Sabrina Gidda to elevate Vacherin’s sustainability commitment and investment in culinary and talent development. “I’m truly honoured to have received this promotion in recognition of all the amazing things the team and I have accomplished over the past 18 months,” Rowe said.