Stuart Thomson has taken the role of head chef at the Second Floor Restaurant & Brasserie at Harvey Nichols in Manchester.
Thomson, who began his career at Harvey Nichols five years ago, joined the Manchester brasserie team in 2004.
Having quickly ascended the ranks under Alison Seagrave, he has worked for two-and-a-half-years as sous chef in both the restaurant and brasserie.
He has also spent time in the kitchens at the Lowry hotel, Manchester; the Establishment, Manchester; Cameron House hotel, Loch Lomond, and the Balmoral hotel, Edinburgh.
By Gemma Sharkey