Simon Levy has left his place as senior sous chef at Koffmann’s at the Berkeley to take up the role of head chef at Eighty-Six on London’s Fulham Road, following the departure of Mark Broadbent.
Levy has previously worked as head chef at Gordon Ramsay’s the Warrington pub, and plans to use his experience to make Eighty-Six a top dinner and cocktails venue.
Broadbent, formerly executive chef at Bluebird, was drafted in by Eighty-Six’s owners, George Adams and Charlie Kearns, to create a modern European menu when the restaurant opened in 2010 but left after around a year there.
Levy, who replaces Eighty-Six’s most recent head chef, Aydon Yeaman, has created an à la carte menu for the restaurant that shows off his traditional French training, with starters of leeks, duck egg, Devon blue cheese and walnut vinaigrette, and grilled scallop and suckling pork belly, priced from £7.
The winter menu also features more hearty dishes such as macaroni cheese with bacon, snails and garlic croutons and steak tartare. Main courses include duck burger with seared foie gras, and chips and stuffed saddle of rabbit with rainbow carrots, beets, squash and a light mustard sauce, priced from £17.
The restaurant will also offer several gluten-free and dairy-free options.
By Neil Gerrard
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Published by: The Caterer