Russell's restaurant with rooms in the Cotswolds has appointed Neil Clarke as its new head chef.
Located in the historic village of Broadway, Russell's is owned by Andrew and Gaynor Riley and named after the furniture designer Sir Gordon Russell whose former home it occupies.
The restaurant-with-rooms was originally a French concept but under Clarke's leadership is now serving a modern British menu. His dishes include pan fried brill with marrowbone risotto; and cannon of Lighthorne lamb, herb crust, fondant potato, spinach and girolle mushrooms next to modern interpretations of classic desserts such as apple tart tatin, soufflé and créme brûlée.
Commenting on his appointment Clarke said: "This is a great opportunity to build on the reputation for fine food we've achieved, introduce new ideas and menus and develop our focus on high quality modern British cuisine using fresh locally-sourced ingredients."
Andrew Riley added: "We're delighted to have Neil as our head chef. He has a deft touch with modern British cuisine and he knows the area. Regular customers have told us they love his additions to the menu and we're already welcoming discerning new diners who have heard of the excellent choices on offer."
Russell's features an informal courtyard as well as a private dining room and seven guestrooms and suites.
By Kerstin Kühn
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