In his new role, Parkin will be creating signature menus for the gastropub, using an abundance of local ingredients; fresh fish caught on day boats; and meats sourced from farms in England that will be butchered and aged in-house.
Parkin announced he was leaving The Tudor Room last month. He joined the restaurant in 2019 following a three-and-a-half-year stint as head chef at Graham Garrett’s The West House in Biddenden, Kent, and notably attracted a Michelin star after just four months of leading the kitchen.
His CV, which spans almost 20 years, also includes stints at Copenhagen’s Noma and Kommendaten as well as time as a private chef for Lord and Lady Bamford.
Part of the Noble Inns Group, The Brickmakers Arms relaunched in April last year following an extensive refurbishment and renovation.
“We’re delighted to welcome Tony to the team,” says Barry Weller, who owns the Noble Inns Group.
“He brings extensive, hands-on experience in the fine dining landscape which will be invaluable in supporting our plans for the continued growth of the Brickmakers Arms and Noble Inns.”
The group's portfolio also includes London gastropubs The Princess of Shoreditch, The Albion, Pig and Butcher, and Smokehouse.