The Flitch of Bacon appoints Luke Finegan as new head chef

Michelin-starred chef Daniel Clifford has named Luke Finegan as head chef of his Little Dunmow pub, the Flitch of Bacon.

Finegan has a wealth of experience from a range of top restaurants. He worked a sous chef for Masterchef The Professionals winner Steve Groves at Roux at Parliament Square for three years, leaving in 2014.

After a stint working at Dinner by Heston Blumenthal, Finegan went on to Tonic & Remedy, a bar and restaurant in London's Shoreditch where he worked with executive chef Paul Welburn, a contestant on Great British Menu 2014, and more recently at Anthony Demetre's Arbutus, where he held the position of head chef.

Clifford is expecting big things from the pub, and subsequently from his new head chef. He said on Twitter: "I'm looking to bring a Michelin star to Essex, looking for staff to work with me."

The appointment comes following the departure of former head chef Dan Gill, who left in April this year. Gill had been working alongside Clifford for over three years, starting at the two-Michelin-starred Midsummer House.

Finegan took to Twitter yesterday to announce the news: "After 10 years in the big smoke, finally time for some country air! New beginnings @flitchofbaconLD I can't wait to get cracking!"

Roussillon appoints Dan Gill as new head chef >>

Chef Daniel Clifford buys Essex pub the Flitch of Bacon >>

Chef profile: Daniel Clifford >>

Looking for a job? See all the current pub and bar vacancies available with The CatererFONT >>

Latest video from The Caterer