William Dee has taken over from Michael Hazelwood as head chef at Antidote wine bar and restaurant in London's West End.
Dee is best known for his nose-to-tail approach to cooking, having previously worked at Silo, the zero-waste eaterie in Brighton.
Dee has created a streamlined menu of simple, understated dishes served throughout the whole venue - the ground floor wine bar, the bookable terrace and the first floor restaurant.
Co-owner Guillaume Siard commented: "We are big, big fans of William's cooking and he's bringing a lot of experience and variety to the kitchens at Antidote. We're eager to see what he'll create here and how our guests will respond to this exciting new menu."
New dishes include crab, Essex samphire and mayonnaise; mackerel, kohlrabi, wild fennel and lemon; and Angus bavette, fried potatoes, lettuce and anchovy.
Hazelwood returned to his native New Zealand this month.
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