The Landmark London appoints new head chef

The Landmark London has appointed Brian Hennessy as head chef of its Winter Garden Restaurant.
Hennessy joins the five-star hotel from The Ritz London, where he served as sous chef. He brings over 10 years of experience to the modern European fine dining restaurant. He has also held sous chef positions at the five-star Rees Hotel in New Zealand and at the Michelin-starred restaurant Campagne in Ireland.
During his tenure at The Ritz, Hennessy was part of the senior management team of the Michelin-starred kitchen and its team of 69 chefs heading up the main restaurant, private dining, room service and bar area.
Hennessy is now responsible for the development of menus for the Winter Garden Restaurant, private functions and room service, also overseeing the day-to-day running of the kitchen, including health and safety, ordering and stock control.
The Winter Garden Restaurant serves elevated British and European dishes, with modern twists in homage to Hennessy's global travels. New dishes include seared venison carpaccio with Cabernet Sauvignon emulsion with pecan praline and blood orange; butter-poached Scottish lobster with grilled calcot, spice carrot purée and lemongrass glaze; and citrus-cured salmon with caviar and miso buttermilk dressing split with chive oil.
Hennessy says of his new role: "I am thrilled to take on this new challenge and to be part of the dynamic team at the Winter Garden Restaurant. Marylebone has a vibrant dining scene, and I look forward to further elevating the food to reflect the five-star positioning of the hotel."