Corinthia Hotel London’s Northall restaurant has a new Head Chef. Ewan Simpson started his new position July 10 and will now lead a team of 19 to create seasonal, modern British menus with a twist.
Previously, he worked as the Sous Chef at Claridge’s, the award-winning Mayfair Hotel with five AA red stars and three AA Rosettes. Here he supervised a brigade of 56. Simpson also spent three years working in restaurants in Kent after graduating from West Kent College with a BTec National Diploma in Hotel & Catering Management.
At Corinthia, Ewan will be continuing the Best in British menu tradition at Northall.
The announcement comes after managing director Thomas Kochs said the hotel was considering a young, but qualified, chef in a meeting with LTA earlier this summer. In a press release, Koches said, “Corinthia always supports young British talent and he will bring a new approach to modern British cuisine, ushering in an exciting new phase for the restaurant.”
The Corinthia Hotel London is housed in a Victorian building and featues 294 rooms, including 40 suites and 7 penthouses with views of London’s most famous landmarks. Other restaurants at the hotel include Massimo Restaurant & Bar, a modern Italian option the musically-inspired Bassoon Bar, and the new Garden Lounge which offers all-day dining options in an al fresco David Collins Studio designed garden landscape.
The flagship ESPA Life at Corinthia, is also housed at the hotel and is a next-generation spa spread across four floors, together with a hair salon by Daniel Galvin.
For more information visit corinthialondon.com.
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