Smiths of Smithfield appoints Tim Dela Cruz as head chef

Farringdon's Smiths of Smithfield has welcomed Tim Dela Cruz into the role of head chef.

With a wealth of experience in a range of London restaurants, Cruz brings an elevated menu to Smiths' second-floor restaurant with a focus on sustainable British produce merged with flavours from his heritage.

Specialising in wood-fired cooking, Cruz has held roles with brands including Caravan and Bonnie Gull, which led him to the position of sous chef at Jason Atherton's The Social Company, before taking the role of head chef at the Pig & Palm in Cebu, Philippines. Most recently, Cruz held the position of head chef at Anatolian restaurant, Skewd Kitchen, in Cockfosters.

Bringing his creative flair to the upstairs restaurant, guests can expect a changing roster of seasonal specials and signature dishes from bar bites, mains and steaks to plant-based options. 

Stretching across four floors, Smiths of Smithfield has an all-day bar, first-floor private rooms and a rooftop terrace, with a dedicated restaurant on the second floor serving prime cuts of meat and locally sourced produce. 

"I am excited to have joined the team at Smiths of Smithfield ahead of the busy festive period," says Cruz. "Working alongside the kitchen team, we are putting the spotlight on seasonal produce, while incorporating authentic flavours and techniques from my home country to create an exciting menu."

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