It’s been announced that André Garrett is to join the Corinthia London as executive chef and will move on from his role at Cliveden House in Taplow where he has been for the last five years.
The luxury five-star hotel in the capital will welcome Garrett in January 2019 to oversee the F&B at the property, from banqueting events, room service, afternoon tea, breakfast, spa and garden lounge, as well as heading up The Northall restaurant.
Garrett has been executive chef at Cliveden House, which is part of Iconic Luxury Hotels portfolio and owned by L+R properties, for the last five years.
Prior to this he worked in London with the Michelin-starred Galvin brothers, at both Galvin at Windows atop the Hilton on Park Lane, and prior to that at Orrery in Marylebone.
“We are delighted to welcome André to our Corinthia family,” explains Thomas Kochs. “André’s appointment reinforces our commitment to create some of the finest food and drink experiences in the capital. Together, we look forward to bringing an exquisite new offering to our guests.”
Under the guidance of André Garrett, The Northall restaurant will take a new culinary direction with a menu offering incorporating a broad fish and seafood selection influenced by the Mediterranean.
Further details of the restaurant and its new menu will be released in the New Year.
Corinthia Hotel London’s restaurant and bar outlets have seen a new direction most recently with the opening of Kerridge’s Bar & Grill, a new restaurant in partnership with chef Tom Kerridge and marking his first restaurant in the capital.
The hotel has also seen the relaunch of its cocktail bar, Bassoon, in partnership with Sager + Wilde, and the hotel’s afternoon tea in the Crystal Moon Lounge has also seen a complete makeover to celebrate the ceremony of a traditional English tea service.
André Garrett adds: “Corinthia Hotel London celebrates exceptional food and drink, which is why I relished the opportunity to join this dynamic team. I am excited to return to London and to be working alongside Thomas on this new culinary direction.”