The Factory House has appointed Sean Davies as the restaurant’s new executive chef.
Previously from the Tate restaurants, Davies is committed to showcasing British food at its best each season. The opening menu, available from September to November 2012, incorporates foraged and wild ingredients such as cob nuts, medlar plums, damsons, wood pigeon, guinea fowl and partridge.
Davies said: “The Factory House is heavily inspired by the excitement of the Victorian industrial age, when people were intrigued to experiment, innovate and try new things. The menu uses classic British ingredients and dishes, served up in an inventive and contemporary manner for our city guests."