Michelin-trained Richard Warrington has joined the Empire Room restaurant in Ramsgate in Kent, as head chef.
The restaurant is situated inside the Royal Harbour Hotel headed up by James Thomas and executive chef Craig Mather who also run the Little Ships Restaurant and Café overlooking the marina.
New head chef Warrington joins from recent spells at nearby Wyatt & Jones in Broadstairs and Buoy and Oyster restaurant in Margate, and brings with him a wealth of experience.
He has worked at several Michelin-starred and 3 and 4 AA Rosette establishments, including Castle Ashby in Northampton, Stoner Arms Hotel in Henley on Thames, as well as Greenway Hotel and Buckland Manor.
Warrington has also worked as a private chef to some of the world’s wealthiest individuals across their super yachts, ski chalets and holiday homes.
Craig Mather said: “Richard’s experiences from around the globe, working as a private chef, lends itself perfectly to The Empire Room’s style of food using local, seasonal ingredients, enhanced with the flavours from different continents, in an intimate setting.”
Warrington is currently in the process of creating new spring menus for the Empire Room.