Former Casamia chef to head up kitchen of new Bristol harbourside opening
John Watson, who recently closed his No Man’s Grace restaurant in Bristol, has been appointed head chef of a new opening in the city. Watson, who started his career at Casamia, will head up the kitchen of Woky Ko: Kaiju, a 40-cover restaurant in a shipping container at the CARGO2 in Bristol’s Wapping Wharf area. It’s the third restaurant from owner Larkin Cen and the inspiration for the restaurant is Japanese Izakaya - an informal dining style where diners can enjoy drinks and dishes, with Kaiju serving barbecued skewers, seared over charcoal, as well as a selection of Japanese-style ramen. Dishes on the opening menu will include charred leek, Sichuan peppercorn and sesame; monkfish, yuzu and shallot ponzu, and Tantanmen ramen with ground pork and mustard greens. Woky Ko: Kaiju opens on March 14.
Ex-Kingham Plough head chef Darren Brown joins new Cotswold restaurant
Darren Brown has been announced as the executive head chef of new Cotswold opening The Kitchen at Feldon Valley. Brown, who was head chef at The Kingham Plough until owner Emily Watkins sold it last month, will continue to champion Cotswold produce and growers in dishes like Paddock Farm hogget loin and ricotta dumplings with wild garlic pesto. He will oversee all food offerings at the site in Lower Brailes, Oxfordshire, including the golf club and lodges.
New head chef announced for The Grove at Narbeth
Pembrokeshire restaurant The Grove at Narbeth has appointed Douglas Balish as its new head chef. Balish, who previously cooked at Bohemia in Jersey and Whatley Manor in Gloucestershire, replaces Allister Barsby, who left The Grove to open his own restaurant in Kent. The Grove is part of the Seren Collection, which also includes Coast in Saundersfoot and Beach House in Oxwich Bay.
Owner of Pied à Terre to take over a historic pub in central London
David Moore, the owner of veteran Bloomsbury restaurant Pied à Terre is to open his first pub. Close to the law courts, The Devereux in Devereux Court, off The Strand, dates back to 1676 and was a coffee house before being turned into a pub during the Victorian period.
Adam Simmonds leaves new position one week after launch
Adam Simmonds is reported to have left Adam Handling Chelsea just days after the restaurant launched at the Belmond Cadogan Hotel. Simmonds was appointed executive head chef in October 2018 and was due to work under chef-patron Adam Handling at the West London hotel, where dishes include signature dishes like Scottish scallop ceviche, green tomato, and lamb Wellington, carrot, mint. It is not yet known who will replace Simmonds.
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