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Daniel Sherlock moves up to head chef at Harvey Nichol's Prism

24 November 2009 by
Daniel Sherlock moves up to head chef at Harvey Nichol's Prism

Prism, the Harvey Nicholls-owned restaurant in the City of London, has promoted Daniel Sherlock from senior sous chef to head chef.

The promotion has coincided with the launch of a new brasserie-style menu at the 160-seat restaurant, offering a selection of simple British and modern European dishes including baked sea trout with steamed samphire, brown shrimp and caper sauce, and roast rump of veal with slow cooked tomatoes and asparagus.

Sherlock, who has worked at Prism for seven years, was previously employed by Roux Fine Dining at a number of different contracts including Restaurant 24, City of London and the Hurlingham Club in Putney.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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