The Truscott Arms in Maida Vale, London, has appointed Australian-born chef Barry Snook as its new head chef, taking over from former Galvin at Windows chef Etienne Bruwer.
Snook began his career in Australia, working in Liquorish Bistro & Bar under head chef Peter Christensen in Queensland, before coming to the UK to work at Michelin-starred Wandsworth restaurant Chez Bruce.
Having worked for three years at sustainable catering company Sustainable Catering Services, Snook will continue the pub's reputation for creating simple dishes driven by seasonal and fresh ingredients, changing the menu according to the produce available. The pub has secured the top Three Star Rating from the Sustainable Restaurant Association.
Example dishes include roast quail with Jerusalem artichoke purée and pickled shallot; Cornish mussels with razor clams, cod brandade and samphire; sea bass with purple cauliflower and braised fennel; smoked loin of deer with pickled beetroot and fig semi-freddo with lemon curd and pistachio cream.
The Truscott Arms was opened in late April by theatre producer Andrew Fishwick (who was jailed for tax evasion) and his wife, and has already been named one of the Top 10 places to eat in the capital by the London Evening Standard.