Kensington boutique hotel the Milestone has appointed Ryan O'Flynn as executive head chef. O'Flynn has created a new menu using only seasonal, British produce which is now being served in Cheneston's at the Milestone.
O'Flynn began working in professional kitchens in Canada, where he was apprentice to Michael Noble, one of Canada's most highly regarded chefs.
In Europe, he worked at the Celtic Manor Resort in South Wales. And after a year in the South of France, he returned to Wales where he was head of two restaurants, including Le Gallois. He then joined Red Carnation Hotels' Summer Lodge as sous chef.