News > People

Aiden Byrne to leave The Dorchester for pub venture

By Emma Eversham , 31-Oct-2008

Related topics: People

The Dorchester Grills Head Chef will be moving back up North in 2009 to open his first pub in Cheshire

Aiden Byrne to leave The Dorchester for pub venture

Aiden Byrne is to leave his job as Head Chef at London’s Dorchester Grill Room restaurant next year to move back to his Northern heartland where he will open his own pub.

 

The Kirby-born chef confirmed plans to leave his current post in January to run the Church Green Pub in Lymm, Cheshire, after rumours of his plans were posted on chef`s forum thestaffcanteen.com

 

Byrne, who has drawn praise for his championing of British food, told BigHospitality he felt it was time to go it alone and was keen to move back to the area where he grew up.

 

“It’s definitely time to go out on my own and I’ve decided to go back up North. I would like to go back home and offer the people who I was brought up with the chance to come in to my restaurant and eat my food,” he said.

 

The contract on the pub will complete next week, but it will run as normal until Byrne completes his role at the Dorchester .

 

His plans for the Church Green are to serve modern British food, but with a more relaxed feel than his current menu, and eventually add nine letting bedrooms.

 

“I still want to strive for Michelin stars and everything, but it will be more about making the business successful than anything,” he said.

 

Although he is aware of the pitfalls of opening a business during the current economic climate, Byrne said he is confident he will make his pub a success.

 

“Of course I’m worried about the economic situation, but as long as I offer people value for money and what they want, they’ll still come out and spend their money.

 

“I know a chef on Great British Menu who was making £13k a week at his pub before he went on the show and then afterwards he was taking £7k a day. If I get the power to make that I’ll be happy.”

 

As well as opening the pub next year, Byrne will be appearing in another series of Great British Menu and is also in talks to write a second cookbook that will focus on regional British food, following the success of his first book, Made in Great Britain, which went on sale last month.

 

Since joining the Dorchester in 2006, Byrne has gained a loyal following for his take on British cuisine and using quality British produce. It is not yet known who will replace the chef when he leaves.

 

Byrne to be new Head Chef at the Dorchester`s Grill Room

BigHighlights

Michael Warren on heading up Harbour Hotels, his Hotel du Vin experience and why no two days are the same in hospitality
Small talk

Michael Warren on heading up Harbour Hotels, his Hotel du Vin experience and why no two days are the same in hospitality

Michael Warren spent 17 years at Hotel du Vin and Malmaison, helping with the development and expansion...

People on the Move in Hospitality: August 2014

People on the Move in Hospitality: August 2014

We've rounded up some of the latest movers and shakers in the hospitality industry, with the past...

60-Second Skill with Nigel Haworth: finely chopped onion

60-Second Skill with Nigel Haworth: finely chopped onion

Being able to chop finely is an essential skill if you want to make sauces or stocks...

Dish Deconstucted: José Pizarro's roasted monkfish with Serrano ham, black olives and thyme

Dish Deconstucted: José Pizarro's roasted monkfish with Serrano ham, black olives and thyme

At the recent Estrella Damm Gastronomy Congress, chef and restaurateur José Pizarro revealed the method behind a dish full...

Infographic: How to handle angry customers

Infographic: How to handle angry customers

Dealing with angry customers can be one of the most difficult, stressful and challenging parts of working...

Joanne Barratt: Pearls of Wisdom
Pearls of Wisdom

Joanne Barratt: Pearls of Wisdom

QHotels’ group operations manager talks about how important a strong team culture is in maintaining excellent standards...

Find us on Facebook

Digital Edition - Restaurant Magazine

Access to the Restaurant Magazine digital edition