Midsummer House
Liam Anderson has returned to Daniel Clifford’s two Michelin-starred restaurant, Midsummer House, as chef de cuisine. He initially joined the Cambridge-based establishment in 2016, rising to senior sous chef before leaving in 2021 to work at various renowned restaurants, including Moor Hall, Chapter One, and The French Laundry. Anderson succeeds Mark Abbot, who departed in August after 14 years at Midsummer House.
Sète
Sète in Margate has welcomed two new leaders to its senior team. Andy Lowe takes over as head chef from Billy Stock; he previously worked at several restaurants in Kent and Cornwall, most recently The Seafood Bar in Falmouth. Joining him is Amy Meacock, the new general manager, who has held roles at London establishments such as St John Bread and Wine, Bao, and Flor. Owner Natalia Ribbe expressed excitement about their experience contributing to Sète’s growth as it nears its second anniversary.
ROVI
Fitzrovia’s ROVI has promoted Andy Frantzeskos from sous chef to head chef. Frantzeskos joined ROVI in 2022 after working at its sister restaurant NOPI since 2019. He steps in for Neil Campbell, who has been promoted to executive chef for the Ottolenghi restaurant group, including ROVI, NOPI, and a new restaurant set to launch in Geneva in early 2025. Frantzeskos will oversee daily operations, develop the menu, and strengthen ties with food producers, building on the team’s collaboration with ROVI’s Wolves Lane urban garden.
St Pancras Bar and Brasserie
Thomas Pait has taken charge at St Pancras Bar & Brasserie, where he has created a menu inspired by classic French brasserie dishes. Pait trained at the École Hôtelière de Paris and gained experience at Michelin-starred venues like Jòia with Hélène Darroze.
Sticks ‘n’ Sushi
Sticks ‘n’ Sushi has appointed Kushal Banerjee as its chief financial officer. Previously finance director at Azzurri Group for five years, Banerjee will lead finance operations across the brand’s locations in Copenhagen, Berlin, and London.
Azzurra
Alessandro Bay has been named executive chef at Azzurra, an Italian seafood restaurant. Originating from Genoa, Bay boasts over 28 years of culinary experience, having worked in various prestigious kitchens in Italy and London. His career began in 1995, and he eventually made his way to London in 2000, where he spent a decade at Italian restaurant Locanda Locatelli, which earned a Michelin star under his watch.
Ekstedt at The Yard
Luca Mastrantoni has been promoted to head chef at Ekstedt at The Yard, a Scandinavian open-fire restaurant. Mastrantoni, originally from Italy, joined the restaurant as a junior sous chef in 2022 and became sous chef in 2023. With previous experience as a chef de partie at The Drunken Butler in Farringdon, he is eager to lead the kitchen team in delivering the unique experience of open flame dining.
Orelle
D&D London has promoted Kiran Suvarna to executive chef at Orelle, based in Birmingham. With over 21 years in the hospitality sector, Suvarna has previously managed kitchens at several D&D venues, including German Gymnasium and Klosterhaus. Born in Mumbai, he has a diverse culinary background, having worked with renowned brands like Taj and Hilton before joining D&D.
Three Daggers
Toby Sharpe has been appointed executive chef at Three Daggers in Edington. His background includes working at the Michelin-starred pub The Masons Arms in Exmoor, Devon, among other prestigious establishments. At Three Daggers, he will collaborate with head grower Arek Adamczak to craft a seasonal menu of modern British pub classics.
Wingstop
Adrian Saunders has joined Wingstop UK as head of acquisitions. Previously, he sourced and acquired around 90 restaurants for The Restaurant Group. Excited about his new role during this pivotal moment for the brand, Saunders aims to drive growth and secure prime locations, with plans for 18 new openings in 2024 and more for 2025.
Rick Stein Restaurants
Jason Wass has been appointed head of food at Rick Stein Restaurants. He will oversee menu development across all 10 locations while collaborating with chef director Jack Stein. Wass has an extensive culinary background, including senior sous chef roles at the Gordon Ramsay Group and group executive chef for Russell Norman’s Polpo. Rick Stein expressed enthusiasm for Wass’s arrival as the group approaches its 50th anniversary.
Me:Mo
Graham Hall, director at Drake & Morgan, has joined hospitality communications agency Me:Mo as a non-executive director. With over 20 years of experience in hospitality, Hall will work alongside Me:Mo’s leadership team to facilitate the agency’s growth while continuing his role at Drake & Morgan.
ETM Group
Michael Farquhar, former COO of Ottolenghi, has joined ETM Group as its chief operating officer. Having served as the operations director at D&D London for over six years and with a background in hospitality consultancy, Farquhar is excited to make a meaningful impact as the group enhances customer experiences across its venues.
