Corinthia Hotel London’s Northall restaurant, famed for its Best in British menu, has a new Executive Chef at the helm.
Ewan Simpson, fresh from his two-year tenure as Executive Head Chef at Rowhill Grange Hotel, took up his new role on July 10th. He led a team of 19 at the hotel and created menus with a seasonal, modern British twist. Its AA silver stars and two AA Rosettes are eclipsed by his five-year period directly before as Sous Chef at Claridge’s, the award-winning Mayfair Hotel with five AA red stars and three AA Rosettes. Here he supervised a brigade of 56.
He joined Claridge’s from The Stafford Hotel where he worked for five years, leaving as Sous Chef of the 110-room hotel. Prior to that, Ewan spent three years working in three restaurants in Kent after graduating from West Kent College with a BTec National Diploma in Hotel & Catering Management.
At Corinthia Hotel London, Ewan will be continuing the Best in British menu tradition at 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 London.
“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.”
