Former Le Gavroche head chef consults at Hawkshead brewery

By Emma Eversham

- Last updated on GMT

Related tags: Head chef, Beer, Restaurant, Giorgio locatelli

Steven Doherty is working as a consultant chef for the Hawkshead brewery
Steven Doherty is working as a consultant chef for the Hawkshead brewery
Former Le Gavroche head chef Steven Doherty has joined Cumbrian brewer Hawkshead as consultant chef to help develop its food offering.

Doherty, who was the first British head chef at a three Michelin-starred establishment, will work alongside the brewery’s resident chef Kester Marsh to develop a 'beer tapas' menu to be served in the Beer Kitchen restaurant within the brewer's new Beer Hall.

Hawkshead, brewer of nine beers, including Lakeland Gold, is keen to highlight beer's ability to be matched with food. “Our aim with the Beer Kitchen is to tackle the lamentable British tradition of drinking without food and eating without beer. We do this by ensuring that down to earth, hearty food is of high quality and can come in delicious, small and inexpensive portions that will complement beer," said Hawkshead managing director Alex Brodie.

Doherty was also one of the pioneering members of the gastropub movement, running the Brown Horse in Winster and The Punch Bowl at Crosthwaite before taking on the management of the cafe at the Lakeland store in Windermere.

The Italian Room

Russian restaurant group Novikov has also appointed a head chef for the Italian Room, one of the two restaurants within its Novikov Restaurant & Bar, due to open in London later this summer.

Stefano Stecca will join the establishment, the first restaurant outside Russia for Novikov, from his own restaurant Osteria Stecca. Prior to opening his own establishment, Stecca worked at the Brunello restaurant at the Baglioni hotel in London, as head chef at Rosmarino in St John's Wood and with Giorgio Locatelli at Zafferano.

The menu, yet to be finalised is likely to include Risotto with Clams, Fennel Herbs, Lemon Zest & Parsley and Wood Roasted Three Week Aged Marinated T-bone Steak with Global Artichoke & Roast Potato.

Related topics: People, Restaurants, Pubs & Bars

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