Tim Parsons
Islington restaurant Public House has taken on Tim Parsons as its new head chef.
Parsons, originally from Canada, worked with Bruno Loubet, Jamie Oliver and Ed Bains before joining Public House.
A keen gardener, the chef is passionate about using British produce and has already introduced a new winter menu featuring dishes such as Potted pheasant, bacon butter, heritage carrots, watercress; Smoked mackerel, kohlrabi, apple & radishes and purple sprouting broccoli, Ticklemore, walnuts; Fillet of sea bream, artichoke puree, mussels, chorizo and Tamworth pork shoulder, roasted squash and morcilla, crispy skin.