Paul Welburn has been appointed executive chef at the Oxford Kitchen in Summertown, Oxford.
Welburn, previously head chef of the Michelin-starred Rhodes W1 and the Leconfield and who competed in the 2014 Great British Menu, starts his new role this week and plans to relaunch the food offering at the relaxed fine-dining restaurant in the new year.
He said: "I'm very excited about the plans and the vision. For me it's a great site to take on and get back to cooking my style of food while pushing for success both locally and nationally. But, above all, I want the whole team to be proud of the product, offer and service we provide."
The new menu will include dishes such as confit duck egg with Jerusalem artichoke and hazelnuts; gin-cured trout, dill emulsion, lemon and tonic and cucumber; and monkfish with black gnocchi, cuttlefish ragu and pickled lemon.
Welburn takes over from John Footman, who is leaving the restaurant after a handover period, but staying within the Cucina Restaurants company, which also operates school catering facilities.
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