D&D London has appointed Martin Nisbet as the new head chef of Almeida in Islington.
Nisbet joins from Angelus, where he was head chef for four years. He replaces Robin Gill, who has opened his own restaurant the Dairy in Clapham, south London.
Nisbet was previously head chef at Antons Restaurant at Great Hallingbury Manor in Hertfordshire, which he opened with Anton Edelmann in 2007. He also worked alongside Edelmann for five years at the Savoy, then again at Allium in London in 2003. He has also worked internationally at the Michelin-starred Grand Hotel Du Cap Ferrat, in France.
Nisbet will introduce contemporary dishes to the menus at Almeida such as ballotine of smoked ham hock and foie gras with pistachio and pickled pear, and a Vanilla cheesecake, with rhubarb jelly, poached rhubarb, and arctic roll. He will also introduce rotisserie chicken Tuesdays offering a whole chicken and carafe of wine for two every Tuesday evening.
Commenting on his new role, Nisbet said: "I'm thrilled to have joined the team here at Almeida, where I'm excited by the prospect of cooking a constantly evolving, seasonally inspired menu. I'm looking forward to bringing my philosophy of great cooking combined with warm hospitality to this established Islington favourite."