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Tommy Boland appointed head chef of Bird of Smithfield

08 November 2016 by
Tommy Boland appointed head chef of Bird of Smithfield

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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