Ex-Noble Rot chef Myles Donaldson takes over at The Garden Museum
Starting in the new role this month, Donaldson brings with him more than a decade’s experience in restaurant kitchens, and will oversee a daily-changing menu of modern European dishes.
His appointment follows the departure of George Ryle, who recently left the role after five years to realise his dream of opening his own restaurant in his home county of Yorkshire.
“I’ve long been an admirer of Garden Museum Café, it really is one of London’s finest hidden gems, and respect to what George achieved here during his tenure,” says Donaldson.
“It’s been a pleasure to join the team and pursue our shared interest in providing down-to-earth dishes that celebrate the very best seasonal produce we can source.”
The son of two chefs, Donaldson begun his career in 2008 and has worked at a number of high-profile London restaurants and gastropubs including the Anchor & Hope in Southwark; St John Bread & Wine; and most recently the original Noble Rot on Lambs Conduit Street, where he led the kitchen as head chef.
New dishes set to feature on The Garden Café menu include beetroot soup with horseradish; venison hunch with turnip and port sauce; and chestnut semifreddo, mascarpone and chestnut shortbread.
“We’re delighted to welcome Myles to the Garden Museum team,” says Christopher Woodward, director at The Garden Museum.
“His approach aligns with the existing ethos of the restaurant, with a focus on fresh, seasonal produce and simple, but memorable dishes. His considerable experience and talent promises to deliver some creative and delicious menus in the coming months.”
