ETM Group has appointed a new food operations manager to oversee the entire catering operation at the group’s six London pubs.
James Lyon Shaw, formerly head chef at ETM’s The Well in Clerkenwell, will manage all supplier relationships, menus, mentoring and training of all chefs in the group and work to help develop the company’s sustainability agenda and new outside catering arm with the events team.
Hannah Bass, operations director for ETM Group, said: “Having James on board in this role will ensure that our venues remain the very best in their class in London as the company continues to expand. James has a brilliant understanding of Tom and Ed Martin's food philosophy and customers can expect to see yet more fantastic menus and specials at our ETM venues.”
Shaw brings with him experience working with Richard Bannister at The Avenue, and Mark Hix at The Ivy.
Hix at the Albemarle
Meanwhile, Hix at the Albemarle, at Rocco Forte’s Brown’s Hotel in Mayfair, has appointed a new restaurant manager.
Scott McCaig joins Brown’s Hotel from Scott’s in Mayfair, where he has been restaurant manager since it’s opening in 2006. Previously he has also worked at The Wolseley, The Ivy and 78 St Vincent.
Mark Hix said: “We are very pleased that Scott is joining us. He is not only hugely respected, but brings with him great energy, experience and personal dedication to guests and clients needs.”