Bird of Smithfield, London, has appointed Tommy Boland as head chef.
Boland has experience in Michelin-starred kitchens such as the Square in Mayfair, while it was headed up by Phil Howard, the Capital Hotel in Knightsbridge, and Le Cinq Restaurant at Four Seasons George V Hotel, Paris.
He will combine British cuisine with French techniques, bringing new ideas to the menu offering.
Dishes will include Cornish mackerel, oyster, radish, pickled cucumber, ice lettuce; roasted turbot, celeriac purée, winter greens, charred potatoes, hazelnut and black truffle pesto; pork chop and glazed cheek, creamed potato, charred onion, roasted carrots, pancetta, roasting juices; and roasted pear, honey, frozen white chocolate, almond financier.
Boland said: "I'm thrilled with this opportunity and look forward to adding my personal touch to such an incredible venue."
Bird of Smithfield general manager, Paulo Figueiredo, added: "We are very pleased to welcome Tommy to Bird, he is an incredible talent with contemporary ideas. He has also created a beautiful tasting menu and we cannot wait for our guests to share our excitement."
Situated in a five storey Georgian townhouse the Bird of Smithfield houses two bars, a dining room, a private area and a roof terrace.
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