Nick Ward, formerly head chef at Marcus Wareing's the Gilbert Scott in London, has been appointed head chef at ETM Group's Ealing Park Tavern in west London.
Ward began his career as a commis chef in Hertfordshire, before moving to London in 2000 where he was offered a job in the kitchen of Petrus under head chef Marcus Wareing. After three years of working under Wareing he became sous chef at the Savoy Grill. Three years later, he returned to Petrus at the time the restaurant was awarded two Michelin stars.
An opportunity arose at La Noisette in Chelsea and Ward advanced through the ranks to senior sous chef under Bjorn van der Horst, later moving with him to the City's Eastside Inn where he was appointed head chef. After two years of running the kitchen at a high level, he was made head chef at the Michelin-starred Wild Honey in Mayfair, before rejoining Marcus Wareing at the Gilbert Scott, where he has spent the past four years.
He now joins 11-strong ETM Group's Ealing Park Tavern, a historic coaching inn comprising a restaurant, bar and on-site brewery. The West London gastropub's menu combines traditional classics with seasonal house specials, serving lunch and dinner daily as well as weekend brunch and Sunday lunch.
James Lyon Shaw, operations director of ETM Group, said: "We are thrilled to have Nick on board, bringing his wealth of impressive experience to create a menu that outshines traditional gastropub food. Nick has worked at some of the most well-established restaurants in London and we are confident he will lead the team at Ealing Park Tavern in an exciting new direction."