Michelin-starred Edgbaston restaurant Simpsons has appointed Nathan Eades as new head chef, taking over from Matt Cheal.
He joins the Birmingham-based site, which is owned by Andreas Antona, as it finishes a major refurbishment. He intends to re-open the kitchen for service on Wednesday 16 September.
Eades was previously chef owner of Epi at the Courtyard in Bromsgrove. He has also worked as senior sous chef at the three-AA-Rosette Fishmore Hall hotel in Ludlow, Lainston House in Winchester, and the Swinfen Hall hotel, Staffordshire; as well as a year spent at the Wedgewood hotel and spa in Vancouver, Canada. His training included two years' apprenticeship at Nailcote Hall in Warwickshire, and he studied catering at Worcester College.
Eades takes over from Matt Cheal, who announced his departure in July. Cheal was at Simpsons for 16 years and left to set up his own restaurant, Cheal's of Henley, on the site of Edmunds in Henley-in-Arden, Warwickshire.
Commenting on his new appointment, Eades said: "Simpsons is the mecca of cooking in Birmingham and there are many chefs who would love to be in my position. It's humbling to be following in the footsteps of so many great chefs and even more exciting to be joining now, at the start of a new era for the restaurant. I'm looking forward to building on the foundations of the past and bringing in my own perspective and style."
Luke Tipping, chef director, added: "Nathan has proven himself to be a great chef and having previously run his own successful restaurant he appreciates what it takes to operate at this level."
Latest video from The Caterer