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Dorchester head chef leaving to run own pub

31 October 2008 by
Dorchester head chef leaving to run own pub

Head chef at the Dorchester hotel's Grill restaurant Aiden Byrne is leaving to run his own pub in Cheshire.

The Liverpool-born chef has obtained the leasehold on the Church Green Pub in Lymm, Cheshire and will leave the Dorchester at the end of January.

Speaking to Caterer Byrne confirmed the move, saying: "When I first joined the Dorchester I said I'd be there for three years tops. This pub became available in Lymm and I got it for an absolute steal. It was too good of an opportunity to miss, the chance to run my own restaurant.

"I'm very excited about it I just can't wait to get started now. The Dorchester has been really good to me but this opportunity came along and I decided to grab the bull by the horns."

The Dorchester is currently interviewing candidates to replace Byrne, but as yet none have been selected, although Byrne said it was "shooting for stars".

Byrne added that his main priority would be to get the business up and running and to get the food to the standard he wanted. The food will be British, but "simpler" than the Dorchester fare.

He intends to keep the pub side attached to the restaurant business, as well as the nine bedrooms above as a guest house, but aims to increase the quality of the food, which will focus on locally sourced, seasonal produce.

The chef is also in talks to produce a second cook book to follow up his debut book Made in Great Britain.

Roland Fasel, general manager of The Dorchester, which is now considering applications for the position, said: "We are grateful for all the hard work that Aiden has put into helping The Grill win such a loyal following. We wish him much success with his next move."

Made in Great Britain, Aiden Byrne - book giveaway >>

Sea trout with crab and ginger mousse, wrapped in lettuce with carrot and lemon grass sauce by Aiden Byrne >>

Aiden Byrne to head the Grill at the Dorchester >>

The Dorchester Collection to reopen Playboy Club >>

By Gemma Sharkey

E-mail your comments to Gemma Sharkey here.

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