The Lace Market Hotel, part of the Finesse Collection of Hotels, in Nottingham has appointed Richard Donohue as head chef of the hotel’s contemporary restaurant, Merchants.
Born in Nottingham, Donohue, 27, a former Clarendon College catering and hospitality student, has travelled across the USA, Europe, New Zealand, Finland and South Africa working in a number of high-class restaurants to gain inspiration for his menus.
His 12 years of experience include working at a number of Michelin-starred restaurants such as The French Laundry, Harts, Hambleton Hall and Chez Domanique in Helsinki, as well as a head chef at Marco Pierre White in Nottingham.
While working in New Zealand, Donohue was appointed executive chef at the Duke of Marlborough, by Simon Gault, the head judge on New Zealand’s Masterchef TV programme.
Since December 2012, he has been working as a consultancy chef, and his most recent assignment was at The Bingham Pub & Restaurant, where he became one of 300 chefs to be featured in the Great British Cook Guide as well as achieving rosettes in the forthcoming edition of the AA Restaurant and Pub Guide.
Lace Market Hotel GM Ben Orton said: “Merchants is one of Nottingham’s best-loved restaurants. It has a long-standing tradition of presenting a wide and varied menu of high class cuisine. We are delighted that Richard has joined the team.”
Donohue plans to use modern technical skills to adapt menus for the Nottingham market. The restaurant, which was recently renovated, will be open for dinner from 6pm on Tuesday-Saturday.