The St Ermin's hotel in London has appointed Sylvan Chevereau (pictured on the right) as its executive chef.
Classically trained in France, Chevereau has also worked in Jersey and Scotland. Immediately prior to joining St Ermin's, he was chef de cuisine at the Lancaster London.
Chevereau, who takes over from Hus Vedat, is supported at the hotel by Adam Handling, who heads the kitchen for St Ermin's two-AA-rosette restaurant, the Caxton Grill.
Handling trained at Gleneagles hotel in Auchterarder, before joining Malmaison and Hotel Du Vin group. He moved on to become head chef of Fairmont St Andrews' fine dining operations, where he won the Scottish Young Chef of the Year 2011 award.
Chevereau said that he and Handling intended to use their "creativity and flair" in serving seasonal, low food miles British ingredients.
"We already produce our own honey courtesy of our rooftop bees and will dramatically increase our own, home kitchen produce this summer with our in-house jams, chutneys, breads and smoked fish. This month, for instance, we are introducing our own St Ermin's blend of coffee using freshly roasted beans from Peterborough."
Handling's spring menu for the Caxton Grill, which features a Josper Grill, includes dishes such as pea veloute with ham hock and cheese wafer; Muntjac venison, potatoes, plum, marrow and spring leaves; and potato-crusted cod, white beans, pressed potato, baby gem and celeriac.