Adam Simmonds joins The Megaro as chef-patron

A five-star hotel in the capital has announced the appointment of Adam Simmonds as chef-patron.

Simmonds joins the King's Cross hotel The Megaro as a revered culinary talent, having worked under Raymond Blanc at Le Manoir aux Quat'Saisons, before overseeing the kitchen at Ynyshir Hall in Wales, which received a Michelin star during his tenure. He also worked at Danesfield House, which also earned a Michelin star with Simmonds at the helm. 

Exciting plans for F&B at The Megaro

Later this year, the chef will launch a new signature restaurant at the property, but will officially take his position in June. He will create a new sharing menu at The Megaro's Italian restaurant, Spagnoletti, which will see the venue move away from its 'solo' pasta lab concept. 

This summer, diners at Spagnoletti will be able to indulge in Simmonds' culinary creations, including La Latteria Burrata with peas, coriander, lemon and summer truffle; open ravioli of scallop, morels, broad beans, confit garlic, veal Milanese, brown butter and chervil; and orange polenta cake with bitter orange curd and cardamom ice cream. 

"I am super excited to be joining The Megaro hotel as chef-patron. We share the same vision and direction, which is so refreshing," says Simmonds. "Because of this, it will be so much more than simply a place to work, but rather a partnership. I can't wait for the guests to come on this journey with us, whether that's at Spagnoletti or the new restaurant later in the year."

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