Simon Levy joins Eighty-Six restaurant as head chef

Levy, who has previously worked as head chef at Ramsay’s The Warrington Hotel, replaces Mark Broadbent in the role. Levy is keen to ensure those with food intolerances don’t miss out on his new menu at Eighty-Six – many off his dishes are gluten-free as he rarely uses flour and many are also dairy-free.

Eighty-Six​

The chef has created an á la carte menu for Eighty-Six with dishes including Leeks, duck egg, Devon Blue cheese and walnut vinaigrette and Grilled Scallop & Suckling Pork Belly, priced from £7.

The winter menu also features more hearty dishes such as Macaroni Cheese with bacon, snails and garlic croutons and Steak Tartare. Main courses include Duck Burger with seared foie gras, and chips and Stuffed Saddle of Rabbit with rainbow carrots, beets, squash and a light mustard sauce, priced from £17. A resplendent Brandy Apple Tart with toffee apples and vanilla Anglaise completes the menu alongside an Espresso Brûlée and a chilled Lemon Soufflé.

The Eighty-Six Wine List offers a range of wines from around the world, with bottles from producers such as Maison Latour, David Hohnen and Chateau Musar. A selection of 1986 Bordeaux vintages, including Chateau Haut Brion, Chateau Mouton Rothschild and Chateau Cos D’Estournal is also available.