Adam Simmonds to head up new restaurant at The Megaro having been named chef-patron

By Joe Lutrario

- Last updated on GMT

Chef Adam Simmonds to head up new restaurant at The Megaro in London

Related tags Adam Simmonds Hotel The Megaro

Adam Simmonds is to open a new signature restaurant at King’s Cross hotel The Megaro having been appointed chef-patron at the property.

The Michelin star winning chef will launch the restaurant later in the year but will join the hotel next month where he will create a new sharing menu for The Megaro’s Italian restaurant, Spagnoletti, which will see it move away from its ‘solo’ pasta lab concept.

From this summer, diners at Spagnoletti will be able to try Simmonds’ new dishes such as La Latteria burrata with peas, coriander, lemon, summer truffle; open ravioli of scallop, morels, broad beans, confit garlic, ginger; veal Milanese, brown butter, chervil; and orange polenta cake, bitter orange curd, 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.”

Simmonds has worked in some of the UK’s best kitchens, including under Raymond Blanc at Le Manoir aux Quat’Saisons before achieving his first Michelin Star at Ynyshir Hall in Wales and his second at Adam Simmonds at Danesfield House. He also ran year-long pop-up The Test Kitchen in Soho.

“Whether it’s building UK restaurants to Michelin star quality, winning TV’s The Great British Menu, launching pioneering London pop up The Test Kitchen or addressing mental health issues in the hospitality sector as an ambassador for The Burnt Chef Project, Adam is undoubtedly one of the UK’s most brilliant, innovative and committed culinary superstars,” says The Megaro’s director of operations Erika Visentin Bonomo.

“We couldn’t be more delighted to have him as a partner. Adam has always been passionate about the seasonality, sustainability and provenance of his ingredients, all qualities that will be at the fore of these dishes.”

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