London restaurant Roussillon has appointed former Michelin-starred chef Shane Hughes as its new head chef following the departure of former head chef Dan Gill, who left in the summer less than a year after joining.
Hughes was most recently in charge of the kitchens at Ynyshir Hall country house hotel in Wales where he became head chef in 2006, replacing Adam Simmonds. His cooking at the former Von Essen property in Eglwystach, Powys, gained him a Michelin star in the 2011 guide.
Previously Hughes spent a year as chef de partie under John Burton Race at his two-Michelin-starred restaurant at London's Landmark hotel as well as stints at other Michelin-starred establishments including Juniper in Greater Manchester, Whatley Manor in Wiltshire, and two years as head chef at Le Poussin, at Parkhill in the New Forest, under the guidance of Alex Aitken.
Hughes's cooking style combines modern European flavours with classic French techniques.
At Roussillon his menu will offer dishes such as langoustine & scallop, carpaccio of shellfish, tomato jelly and caviar; beef & lobster, spiced shin tortellini, Cardigan Bay lobster, young vegetables and truffle emulsion; and chocolate croquette, passion fruit and mango espuma and bay leaf ice-cream.
He will offer a set lunch menu at £21 for three courses as well as an à la carte priced £55 for three courses at lunch and £65 at dinner and an eight-course tasting menu at £75.
Roussillon opened in 1998 with chef-patron Alexis Gauthier in the kitchen, who left to set up his own restaurant in Soho last year. The restaurant held a Michelin star between 2000 and 2010.
By Kerstin Kühn
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