News > People

New head chef appointments at Bluebell and Manson restaurants

By Luke Nicholls , 20-Sep-2011

Related topics: Venues, People, Restaurants

Bluebell pub and restaurant in Henley has appointed award-winning chef Simon Malin as its head chef.

Simon Malin will be carefully chosing a selection of fine wines to compliment his dishes at Bluebell

Simon Malin will be carefully chosing a selection of fine wines to compliment his dishes at Bluebell

Malin, who previously ran the Malbec Restaurant in Stratford-upon-Avon, will be implementing his passion for fine wines into his new role by introducing a carefully-chosen selection to complement his own dishes.

“Making great food accessible to everyone is what is important to me,” said Malin. “At the Bluebell customers will see my full potential and experience some fantastic dishes.”

Bluebell owner Leigh Taylor added: “We are thrilled to have Simon on board and are confident that his vast experience and ability to uphold the most prestigious accolades will have a major impact on the Bluebell’s already impressive reputation.”

The restaurant has been listed for three consecutive years in the Good Food Guide and featured in the 2010 Observer Food Monthly Awards.

Manson head chef

Alan Stewart is taking over as head chef at British brasserie Manson in Fulham on 1 October.

Stewart, formerly head chef under Tristan Welch at Launceston Place, has created his own menus to reflect the best of local and seasonal produce. His previous experience includes two years at Chez Bruce under Bruce Poole.

Manson is situated at 676 Fulham Road and is sister to award winning pub The Sands End in Fulham. Prices range from £6 to £9 for starters, £11 to £28 for main dishes and £6 for desserts.

Laurie Stewart, Alan’s sister, is restaurant manager, having previously been at La Trompette.

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