Dumb-down claims denied as Hill and staff leave Halcyon

Executive head chef Toby Hill has left London's Halcyon hotel and several other members of its kitchen brigade have handed in their notice.

The staff, including sous chef David Edwards, are understood to be leaving in the next month.

Insiders said that the Halcyon staff were just the latest victims of the trend in the industry to "dumb down" menus and simplify food.

Hill, who joined the hotel's 50-seat fine-dining restaurant The Room less than a year ago, said he was unable to comment on rumours that the restaurant is closing and being replaced by a brasserie.

He was given a letter on 15 June from the general manager Robin Sheppard saying his position as executive head chef had been made redundant. The letter said the hotel only wanted a head chef.

Hill was offered the head chef post and a salary he described as being "significantly less" than what he had been earning.

Sheppard was not prepared to comment on whether his chefs had resigned or on the circumstances leading to Hill's departure, but he denied that the food was being dumbed down.

He said: "We are considering giving it [The Room] a different name, but that has not been decided yet. It will still be a fine-dining restaurant."

He added: "We have had conversations with our brigade and we will be working out a future together.

"There is always a bit of change when a head chef leaves."

Hill, who joined The Room in October last year (Caterer, 14 October 1999, page 50), is now out of work.

It is understood that Nigel Davies, who has worked at Belair House in Dulwich and the Ivy in London, has joined the Halcyon as head chef.

by Louise Bozec