Aidan McGee (pictured above) has joined Richard Corrigan’s eponymous Mayfair restaurant as head chef. McGee gained experience at Dinner by Heston Blumenthal and Launceston Place, before making his name at the much-loved Truscott Arms gastropub in Maida Vale prior to its closure in 2016. He joins Corrigan’s following the departure of chef director Ross Bryans, who left the restaurant in January. "It's great to have Aidan on board," says Corrigan. "We're celebrating Corrigan's Mayfair's 10th anniversary this year and Aidan will help build on our success by cooking some of the finest Irish and British fare in West London."
Benjamin Bel is the new general manager of Hotel du Vin Edinburgh. Bel has over 20 years’ experience in the hospitality industry, and spent the last two years managing Malmaison Aberdeen. His new role has seen him work with head chef Johnathan Edgar to create a new menu focused on classic bistro dishes, including cassoulet with confit duck and smoked Toulouse sausage. “The hotel already has a great reputation and relationship with the local community – it is one of the many things that drew me to it, and is something the team and I will continue to build on,” says Bel.
Busaba Eathai has appointed Steve Philips as operations director. He previously held senior operational roles at Gourmet Burger Kitchen, Levi Roots Caribbean Smokehouse and The Restaurant Group. Busaba says Philips joins at a time the group is focusing on ‘“re-energising” its “strong brand offer”.
Independent restaurant group Framptons has announced that Sam Stone is leaving its Tunbridge Wells site to head up its Bath kitchen on the city’s Grand Parade. He will cook with ingredients served within a 20-mile radius of the restaurant, with dishes set to include homemade crumpets topped with 14-hour whisky and oak smoked beef short rib, poached eggs, hollandaise and pickled shallots; and Bath gin and elderflower panna cotta. Stone's new menu will launch in March alongside a schedule of supper clubs and tasting events. Frampton's is the brainchild of three former members of the British Army, who also oversee a restaurant in the New Forest.
The Petersham Restaurant at the Richmond hotel of the same name has appointed Jean-Didier Gouges as head chef. Gouges started his career in his native Mauritius and was formerly head chef at Rhubarb’s fine dining restaurant at The Royal Albert Hall. He has developed new dishes for the menu including mandarin and mint cheesecake with chocolate orange ‘soil’ and lemon balm cress.
James Trevaskis is the new restaurant and bar manager at St Ermin's Hotel, heading up the team at the 72-cover Caxton Bar and Grill. He has over a decade of experience in the hospitality industry, having worked in a similar role at Iconic Hotels, Leda Hotels and The Priory Bar Hotel on the Isle of Wight. He also headed up the sommelier team at Gauthier Soho, and has been involved in several refurbishment and relaunch programmes.