A five-star hotel in London's King's Cross, The Megaro, has appointed Adam Simmonds as chef-patron.
Simmonds brings a wealth of culinary expertise, having trained under Raymond Blanc at Le Manoir aux Quat'Saisons. His career includes notable achievements such as earning a Michelin star for Ynyshir Hall in Wales during his tenure and similarly achieving a Michelin star at Danesfield House.
Later this year, the Chef will launch a new signature restaurant at The Megaro hotel in King's Cross. However, he will officially assume his role as chef-patron 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 have the opportunity to savor Chef Adam Simmonds' culinary creations, which include dishes like 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.'