Chef Adam Simmonds has been put at the helm of the forthcoming Adam Handling Chelsea, the main restaurant in the Belmond Cadogan hotel set to open this December.
Simmonds, who was named Chef of the Year (fewer than 250 covers) at the 2011 Hotel Catey awards, will be responsible for the the day-to-day running of the restaurant while chef-patron Handling will oversee the food and beverage operation for the entire hotel. The two chefs are expected to collaborate on the restaurant’s menu.
Simmonds previously ran his Test Kitchen pop-up restaurant in London’s Soho to test recipes he intended to serve in his own restaurant Simmonds, which was anticipated to open earlier this year. It is unclear whether he still intends to open his own restaurant.
Handling said he is looking forward to the pair working together: “I’ve been following his career for a while now and I love his style of food, it’s very similar to mine.
“We were having a drink recently and were chatting about working together and realised it would actually work really well. Adam’s got great experience and I always say, ‘if you want to produce the best and be the best, you surround yourself with greatness’. I believe that Adam is going to be a great asset to the Adam Handling Group.”
Simmonds also oversees Alpha Club, a private members club that opened in Milton Keynes in May, as executive chef.
He said: “I loved the idea of working with Adam and Belmond – they’re two well-known and well-loved companies and I really believe in their vision for the hotel. I’ve been in the industry a long time, in restaurants and hotels, and I think that experience will help to create something special for guests at Adam Handling Chelsea.”
Simmonds’ previous experience includes stints as either head or executive chef at the Bath Priory hotel, Launceston Place, Ynyshir Hall, and Adam Simmonds at Danesfield House, where the restaurant was listed amongst the top 13 UK restaurants.