Dan Moon has been announced as head chef of the Gainsborough Bath Spa.
Moon has previous experience of working in hotels, having first became head chef of Hunstrete House, Bath, before moving on to the Homewood Park Hotel, Bath where he was awarded three AA rosettes in 2010. He won The Caterer's Acorn Award in 2011.
The chef is passionate about sourcing locally, and most of his dishes involve the use of micro-cresses, blossoms and flowers.
Moon said: "At the moment I am using a wide variety of cresses on my dishes to enhance the depth of flavour plus elevate their presentation. Although diners may think they are only there to look pretty, they play an integral part of the final taste of the dish. We spend a long time on dish development tasting every aspect of each plate to make sure every element works together, right down to the final garnish."
Menu items include: goat's cheese panna cotta with sun-blushed cherry tomato and parmesan crumb; smoked fillet of mackerel with tomato jelly, smoked salmon mousse and borage flowers; wild mushroom risotto with roast garlic, parsley purée and samphire; sautéed scallop with king prawn, yuzu purée, spring onion and pickled radish; roast breast of creedy carver duck with confit duck leg spring roll, plum purée and sesame; and dark chocolate ganache with banana ice cream, salted popcorn and vanilla.
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