Boyd joins the three-AA rosette restaurant in the 331-bedroom hotel from his previous role as head chef at The Mansion House – the official residence of the Lord Mayor of London ‒ where his clients also included members of the royal family.
His career also includes working at top restaurants such as two-Michelin-starred La Tante Claire from Pierre Koffmann in Chelsea, Scotts Restaurant in Mayfair, the Montcalm Hotel in Park Lane, and the Bluebird Restaurant in Chelsea. He was also part of the launch team of the V Restaurant & Bar in Hong Kong, and then worked at two-starred L’Atelier de Joël Robuchon, and was head of catering at the Law Tennis Association.
Boyd is now set to introduce a new menu focusing on local ingredients – including organic fruits, vegetables and herbs from the hotel’s new kitchen garden ‒ with a focus on contrasting flavours and combinations.
The chef will also re-introduce the site’s ‘signature’ charcoal oven, the Josper Grill, and focus on 28-day dry-aged beef, and responsibly-caught fish.
Typical dishes will include burrata cheese and St Ermin’s plum tartar crisp breads; Scottish salmon and grapefruit; monkfish with pea puree, pancetta and pearl barley; and fresh pea, lemon and mint salad.
The restaurant was previously overseen by Adam Handling, who is now heading up his own venture in Shoreditch, The Frog, which he opened in June.