Ross Bryans has been appointed head chef of French-inspired restaurant Les 110 de Taillevent in London’s Marylebone.
Bryans will introduce a new menu to the 70-cover sister restaurant to Paris’ two Michelin starred Taillevent, with a focus on locally sourced ingredients.
Dishes will include lobster spelt risotto; Orkney scallops with cauliflower, cocoa, capers and vanilla butter; Barbary duck with lavender spice, white onion, cherries and tarragon; and beef short rib, Dorset snails, bone marrow crumb and spiced red cabbage.
Bryans has previously worked as chef director of Corrigan’s Mayfair, head chef at Jason Atherton’s Pollen Street Social and senior sous at Restaurant Gordon Ramsay.
He also appeared on BBC Two’s Great British Menu in 2018.
Les 110 de Taillevent, owned by holding company Gardinier & Fils, has London’s largest by-the-glass wine list and Bryans will work with head sommelier Christopher Lecoufle, to pair dishes.
Born in Irvine, North Ayrshire, in 1980, Bryans has been cooking professionally since he was 20 years old.