A new executive chef has joined to head up The Restaurant at The Sanderson hotel in London.
The boutique hotel, which is part of Morgans Hotel Group, has appointed Barry Tonks to oversee the F&B operations at the property’s main restaurant.
Tonks brings with him almost 20 years of experience, joining most recently from his role as executive chef with Searcys at The Gherkin.
Prior to this he has worked at The Dorchester, and L’Odean under the guidance of Anthony Demetre at the 200-cover European restaurant.
The hotel said it was ‘thrilled’ to welcome Tonks’ creative flair and the exciting new focus he brings to the menu.
His new menus will focus on ‘contemporary British techniques and flavours’, using seasonal produce alongside eye-catching presentation.