Paul Dodd appointed chef director of Rojano's in the Square
Padstow restaurant Rojano's in the Square has made Paul Dodd its new chef director alongside owner Paul Ainsworth.
Dodd has spent the past four years managing front of house at Rojano's in the Square but previously worked as a chef alongside Paul Ainsworth at Petrus for Marcus Wareing in London.
The restaurant has also revealed a new menu and introduced new staff uniforms featuring colourful bow ties and Rojano's in the Square aprons.
Ainsworth, who also owns Michelin-starred Paul Ainsworth at Number 6 in Padstow with his wife Emma said: "Paul Dodd has been at Rojano's right from the start, so we can't think of a better person to be heading up our second project. Paul loved managing front of house but he's developed a great team and he wants to give others the opportunity to keep growing.
"Now he is managing the whole operation from the kitchen and I think the food's the best it's ever been. Paul is back doing something he's always enjoyed and where his training has been. Three years working for Marcus Wareing is a long time and requires a great deal of skill and hard work."
Rojano's in the Square, in the heart of Padstow in Cornwall has been a restaurant since 1974 when Stanley Rojano launched a family-run Italian restaurant.
The new Rojano's menu continues to feature Italian favourites including sourdough pizzas. Alongside classic pasta dishes and bruschetta starters, the new menu includes salads, plus a ‘Red Ruby pulled short rib burger'. There is also a new nibbles section alongside daily specials.
Dodd said: "Paul and I had great fun working on the new menu together. Paul has been involved every step of the way helping taste test and source from various suppliers.
"I'm just so happy to be back in the kitchen doing what I enjoy and cooking with quality local ingredients. We have our own allotment behind the restaurant and we're working with some amazing Cornish suppliers like Philip Warrens butchers in Launceston. They share our passion for quality and work alongside local farmers to rear grass fed cattle giving the meat a wonderful flavour."
