Hilton London Metropole appoints new exec chef

Hilton London Metropole, the largest Hilton outside of the US, has appointed Paul Bates as its new executive chef.

Bates will lead the change of the hotel's food and beverage offering as part of its multimillion-pound refurbishment.

He will oversee the hotel's food and beverage teams, as well as the offerings in its four restaurants and bars, its in-room dining service, and banqueting across its 35 event spaces and meeting rooms. 

Bates has held the position of executive head chef at several leading hotels over the last 20 years, including JW Marriott Grosvenor House Hotel, Hilton London Bankside, Beaumont Hotel and Intercontinental, Park Lane. 

"I am so excited to be joining at this incredible time of change," says Bates. "Along with my talented team, we will be launching four new restaurants and bars and enhancing the food and drink offering within the conference and events service.

"I'm looking forward to leveraging my expertise and creating incredible culinary experiences for guests. We're going to be approaching some of our outlets unlike any other hotel has before, all whilst representing our amazing city - London - creating dishes made with the best locally sourced British ingredients.

"I can't wait for our guests to see what we've been cooking up."  

New F&B concepts

Under Bates, the hotel's four restaurants and bars will relaunch exciting new drinking and dining concepts.

All sites represent the capital's food scene, from the markets of Covent Garden and Borough Market to the street food of east London.

The flagship restaurant is a warm and welcoming brasserie, and the hotel will also add a new relaxed market-style dining outlet.

Bates and his team work with local and ethical suppliers to create green kitchens serving locally grown produce and 'farm-to-fork', Zero Air mile menus.

The hotel also works with an organisation to deliver a full circle farm experience. Hilton London Metropole's food waste is converted into energy and fertiliser, or compost. The resulting compost or fertiliser is distributed to local farms, which then grow the hotel's new seasons of fresh produce. 

The renovation is due to be completed by summer 2021.

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