Dermott Slade, chef-proprietor of two-AA-rosette Swansea restaurant Dermott's (a former Caterer Adopted Business) has closed down his eaterie and moved to the city's Morgan's hotel.
Slade has taken on the role of executive chef at the 20-bedroom boutique hotel, sited in the former Associated British Ports HQ. The hotel, scheduled to open in spring 2002, will have two restaurants - a 60-seat bistro specialising in locally caught fish, and a 65-seat fine-dining restaurant.
Slade has rented the premises of Dermott's in Swansea High Street to fellow chefs Chris Law (ex-Glynclydach hotel, Neath) and Andrew Brandon (ex-White House, North Wales), who will operate the restaurant under the new name of John Maurice.
Dermott's, which has just been awarded a rating of five out of 10 in the 2002 Good Food Guide, closed its doors after evening service on 28 September.
The guide commended Slade's cooking for its "sure touch" and his use of "simple, contemporary flavours and quality ingredients".