Corinthia Hotel London’s Northall restaurant has a new head chef at the helm.
Ewan Simpson joins from his two-year tenure as executive head chef at Rowhill Grange Hotel, where he led a team of 19 and created menus with a seasonal modern British twist for the 2 AA Rosette restaurant.
Prior to this he was sous chef at Claridge’s for five years, where he supervised a brigade of 56 and before this he was sous chef at The Stafford Hotel London.
As part of his new role at Corinthia Hotel London, Simpson will be continuing the Best in British menu tradition at The Northall.
“Ewan brings rich experience to Northall, having mastered New Nordic, Classical French, Modern British and European and healthy eating cooking,” says Thomas Kochs, managing director of Corinthia Hotel Lond0n.
“I know Ewan from Claridge’s and I am thrilled to have him on the team. Corinthia always supports young British talent and he will bring a new approach to modern British cuisine, ushering in an exciting new phase for the restaurant.”