Former River Cottage chef Daniel Stevens has joined Lexington Catering as its new development chef.
Working closely with chef director Rob Kirby and group development chef David Steel, Stevens joins Lexington from Company of Cooks where he was development chef for two years.
Prior to that he worked at Hugh Fearnley Whittingstall's River Cottage headquarters in Devon for years, during which time he wrote the River Cottage Bread Handbook, made bread on the television series, tutored at their school and also acted as sous chef at the HQ kitchen.
Commenting on his appointment, Stevens said: "To come to a business that shares a similar ethos with the River Cottage; seasonal, local and super fresh and tasty food, and to lead innovation and development in the food team is an incredible opportunity and one that I can't wait to get started on."
Kirby added: "It's so refreshing to bring in someone who comes from a different style of food background and Daniel will give us a real edge in innovation and training and help Lexington grow from strength to strength."
By Janie Manzoori-Stamford
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