NoMad London makes key culinary hires

NoMad London, the flagship hotel of the global NoMad brand, has announced two key appointments that mark a new culinary direction for the site.

Josh Harnden has returned to NoMad as global culinary director and Carlo Scotto has joined as executive chef. Together, they will lead the next chapter of Twenty8 NoMad, the hotel's signature restaurant, beginning with a new autumn menu celebrating British produce, seafood and game.

Harnden returns to the brand where his career began, in the kitchen of NoMad New York. Since then he has had a defining tenure at Eleven Madison Park as partner and creative culinary director and leadership roles at Canlis, Davies and Brook, One White Street and Orianna. 

Scotto has trained under Gordon Ramsay, Angela Hartnett and the Galvin brothers. He later opened two London restaurants, Xier in Marylebone and Amethyst in Mayfair. 

"A great hotel restaurant should feel like the heart of the property," says Harnden. "Somewhere that welcomes guests and locals alike, and creates the kind of experiences people talk about long after they've left. That's exactly what makes NoMad London so special. It's about celebrating exceptional ingredients, embracing creativity and making every experience feel thoughtful, memorable and unmistakably NoMad."

Their first menu together features a mushroom flatbread with roasted, sautéed and pickled mushrooms; raw scallops with citrus and fresh horseradish; and lightly aged Yorkshire duck with crisp skin and burnt orange duck jus. For dessert, a warm sticky toffee pudding made with dates returns, based on a recipe that has been part of the NoMad collection for more than 15 years.

You may also be interested in…