A new Head Chef has been appointed at the Corinthia Hotel London’s Northall restaurant. Ewan Simpson started his new job on the 10th July after a two-year tenure as the Head Chef at Rowhill Grange Hotel.
In his previous role, Ewan led a team of 19 at the hotel while also creating delicious seasonal menus with a modern British twist. While at the Rowhill Grange Hotel, the food was awarded AA silver stars and two AA rosettes. Ewan has developed an exceptional amount of experience throughout his career, including working for five years as a Sous Chef at the five AA red stars and three AA rosette-winning Claridges. In this role, Ewan was in charge of an enormous team of 56, all while delivering exceptional food.
Before working at Claridge’s, Ewan worked at The Stafford Hotel for five years, working up the ranks to Sous Chef of the 110-room hotel before he left. In his early career, Ewan Simpson attended West Kent College and achieved a BTec National Diploma in Hotel & Catering Management, before working for three years in three restaurants in Kent.
Ewan will be a great asset to the team at the Corinthia and will be carrying on The Northall Best in British menu tradition. Ewan will be bringing a diverse range of experience to the Northall and this will no doubt be another successful part of his career.
Throughout his career as a chef, Ewan has mastered New Nordic, Classical French and Modern British, European and healthy eating cooking styles, allowing him to deliver a vast repertoire of culinary delights for the diners and guests. The Corinthia London Hotel have always emphasised their focus on developing young British talent, and Ewan will no doubt flourish further in his new role as Head Chef while also bringing a fresh new outlook to British cuisine.
