The kitchen at Antidote wine bar & restaurant in London will now be fully under the influence of head chef Michael Hazlewood following the completion of Mikael Jonsson's (pictured) chef consultant role.
The Hedone chef-patron was appointed for a two-year consultancy role when the restaurant site was relaunched in early 2013.
Now the period has run its course, Jonsson and Antidote's owners have agreed the restaurant can be left in the capable hands of former Toasted chef Hazlewood.
The New Zealand-born chef joined the restaurant in the summer of 2015 and has worked under the guidance of Jonsson ever since.
He said: "My style is to cook with the best produce around and produce a consistently evolving menu. I have developed quite a distinctive style of cooking since I've been at Antidote and it feels good to be going it alone in the kitchen now.
"Mikael's a fantastic chef but we produce very different food and I am excited about the future at Antidote."
Owners Thierry Bouteloup and Guillaume Siard of Antidote added: "The relationship with Mikael has been fantastic and we have enjoyed working with him greatly. We feel now that Hazlewood's food is absolutely spot on and he's got there on his own. We want to give him the opportunity to really truly run the kitchens here entirely on his own."
Jonsson said: "Having built up a new kitchen team, including the appointment of Hazlewood, and having given direction to the new food offering, Antidote now has the right man in charge of the kitchen.
"I wish them all the very best and I am happy to continue to supply them with bread. It has been interesting to shepherd Antidote over these past two years but now it's time to let Hazlewood run free."
Antidote was first opened on Newburgh Street in 2011 by Bouteloup and Siard, who also ran its predecessor La Trouvaille.
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