Boyd became head chef of the Nigel Platts-Martin-owned Glasshouse in 1999, having previously worked at both Chez Bruce and the Square over a period of six years. His modern European cooking won him the Catey for Menu of the Year in 1999 and gained him a Michelin star in 2002, which he retained until his departure.
Boyd has joined the Clarendon as chef-patron and oversees a kitchen brigade of six, including two chefs who followed him from the Glasshouse. The 175-cover restaurant, which is owned by Barry Skarin and David Cowham, is divided into a 50-seat main dining room as well as 45-seat canteen room, a 30-seat garden and a 50-seat terrace where barbecues will be served in the summer.
Boyd told Caterersearch that after having worked with Platts-Martin for more than 17 years, it was time for a new challenge.
"I had a fantastic time and loved working with Nigel but it was time for me to move on to pastures new," he said.
"I came into the Clarendon as a consultant chef but absolutely fell in love with it. My menu here will be very similar to what I did at the Glasshouse, modern European with a lot of Mediterranean influences, which is my style of cooking and what I do best."
Co-owner Skarin said: "We interviewed a number of well-known names but I knew Anthony as a friend and we're delighted that he has joined us."
Meanwhile, Ollie Couillaud, former chef-patron of the Bord'Eaux restaurant at London's Grosvenor House hotel, has also joined the Clarendon and will oversee the restaurant's outside catering business.
The French chef, who previously worked with Tom Aikens at Tom's Kitchen, has founded his own catering company called Sunshine Foods.
By Kerstin Kühn
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