Kerth Gumbs parts ways with Ormer Mayfair

Gumbs, who has been with Ormer Mayfair since it launched in 2016, announced the news on his Instagram page​​ yesterday (15 April).

He said: "Ormer Mayfair and I are parting ways keeping each other dear to our hearts. I loved Ormer right from its inception, I gave it my passion but also sweat, blood and dedication. The past five years were filled with joy, moments of fulfilment and professional pride. I am happy to have contributed towards Ormer's growth and wish them continued success...

"Wherever I go, I will always bring my passion, dedication, love and respect to food in efforts to creating long lasting culinary memories. And I am very excited to explore new opportunities and develop my next culinary chapter.
"My journey would not have been the same without the support of my family, friends and colleagues from all corners of hospitality industry. This past year of unexpected challenges has taught us to appreciate those human connections deeper. We are all coming on the other side wiser, stronger, more resilient, more inclusive.
"Throughout this year I’ve been asked a lot about the pandemic and the effects, which has brought positives and negatives. Reset buttons, adaptations and more inclusive thinking. It also sets the tone for the unfriendly side of the hospitality industry, something that can be described as industry bullying. 
"However, for me personally this year has also been about laser focusing on the purpose, on my big why. Next step is all about positive changes. What starts with one person gets reflected and amplified on a group, community, and our beloved industry.

"So, guys, wish me luck as I navigate through as I’m open to my next culinary opportunity, and let's see each other then at a big nice dinner table."

Gumbs, who graduated from Le Cordon Bleu in 2004, has previously worked alongside Julian O’Neill and Tom Aikens, and also spent time cooking at Jason Atherton’s Singapore restaurant Esquina.

He appeared on the 2020 series of Great British Menu, making it to the banquet with his pre-dessert.