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Savoy appoints new head chef at the River Restaurant

31 October 2011 by
Savoy appoints new head chef at the River Restaurant

The Savoy hotel in London has appointed a new head chef at its historic River Restaurant following the departure of Ryan Murphy earlier this year.

Canadian-born James Pare, who previously worked at Fairmont Hotels in Seattle in the USA and Whistler in Canada, has joined the restaurant as head chef. His appointment coincides with the first anniversary of the famous London hotel, which reopened last year following a £200m refurbishment.

Pare has created new menus including a tasting menu that pays homage to Auguste Escoffier, who famously revolutionised French cuisine and worked at the Savoy from 1890-1897.

Pare commented: "We could not overlook this phenomenal history of the River Restaurant with the Escoffier food legend. We have been poring

over old cookbooks and documents at the hotel, and at the Musée Escoffier in Villeneuve-Loubet, France, and are replicating and interpreting some of his now legendary dishes. It is our humble homage to the great chef."

The six-course tasting menu, which pays homage to many of Escoffier's most famous dishes, is priced at £72.50. Changing seasonally, it will include dishes such as quail consommé, sole Victoria and peach melba.

Pare has also launched a new à la carte menu with dishes including chestnut and porcini velouté, confit frog legs and apple; seared yellow fin tuna, dried green olives, confit garlic with fennel salad; noisettes of lamb, lamb neck gratin, baby spinach, roasted shallots and watercress jus; roasted loin of venison, caramelised pumpkin, buttered onions, marron glacé with sloe gin sauce and liquorice crème brûlée, milk confiture, red wine poached pear and sorbet.

Ryan Murphy, the former head chef at the River Restaurant, left to join the Lowry hotel in Manchester as executive chef.

Ryan Murphy leaves the Savoy for the Lowry >>

Inside the new look Savoy Hotel >>

By Kerstin Kühn

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