Andy Appleton
Chef Andy Appleton has joined The Ainsworth Collection as head chef at Caffè Rojano. He brings experience from across Cornwall and London, including Fifteen and a decade at Watergate Bay Hotel, before going on to run his own restaurant, Appleton’s, in Fowey. Most recently, he was head chef at Waterside in Flushing. In his new role, Appleton will work with chef-owner Paul Ainsworth and group culinary director John Walton to evolve Caffè Rojano’s Mediterranean-inspired menu, with new dishes launching this spring.
Charlie Dilworth
Kent-born chef Charlie Dilworth has been appointed head chef at Silva, the Mediterranean-inspired restaurant in Mayfair’s Bruton Place. Most recently senior sous chef at Michelin-starred Lita, Dilworth’s CV also includes Boys Hall, The Good Shed, The Radnor Arms and Rocksalt (all in Kent). “Silva has evolved over its first year, and Charlie is an ideal addition to the team, bringing a fresh perspective to the kitchen,” says owner Daria Grebenyuk. “He has embraced our modern Mediterranean style with enthusiasm, skill and creative input. His debut menu is full of flavour, seasonality and visual impact.” Launching on 28 April, the new offer includes an à la carte menu, a set lunch option (two courses for £29) and a weekend brunch.
Nick Scovell
Nick Scovell has returned to Leon to lead restaurant operations and expand franchise opportunities. He previously spent five years with the business from 2016 to 2021, helping to grow the brand into five markets and build its franchise model while maintaining operational standards. His return comes as the healthy fast food chain rebuilds its senior team, with a focus on operational consistency, sustainable growth and supporting franchise partners. “Coming back to Leon feels incredibly exciting,” he says. “Having been part of the journey before, it’s exciting to return at such a pivotal moment for the brand.”
Daniel Ribeiro
Mayfair tapas bar El Pirata has appointed Daniel Ribeiro as head chef, replacing Rossi Simbana, who steps down after 30 years at the Down Street restaurant. Born in São Paulo, Ribeiro has more than 25 years’ experience and was most recently head chef at Soho’s La Bodega Negra. Prior to that, he was executive chef at Ceviche Group. “The restaurant business is tough and El Pirata has been open and serving customers for 32 years – not everybody can do that,” he says. “It’s like a family, and the staff took me in from day one. El Pirata has been open all these years because of how it looks after customers. If a customer asks for something and I can do it, I will – that’s the El Pirata way.”
Rockliffe Hall
Rockliffe Hall has announced two senior appointments ahead of its ongoing relaunch, naming Lewis Hunter as general manager and Cameron Baxter as director of food and beverage. The project includes the renovation of its Grade II-listed building and the launch of six new dining and bar concepts, including ATLAS, a 36-cover standalone restaurant led by James and Maria Close. Hunter brings experience from five-star properties including Grantley Hall, The Dorchester and Gleneagles. Baxter has more than 12 years’ experience in five-star hospitality, including time at Gleneagles.
Ben Taylor
Ben Taylor has been appointed head chef at The Woodspeen after more than a decade at Lucknam Park Hotel & Spa, where he worked under Hywel Jones and served as head chef of the Michelin-starred Restaurant Hywel Jones. He has also previously worked at Le Gallois in Cardiff. Alessandro Fasoli, managing director of WSH Restaurants, says: “I’m very excited that Ben has joined the team. His careful consideration for ingredients, alongside his commitment to seasonality and refined, produce-led cooking, is totally aligned with our ethos at The Woodspeen.” Alongside leading the kitchen, Taylor will also oversee the Woodspeen Cookery School, with courses running throughout the year.
Sam Carelli
Sam Carelli has been appointed executive chef at Bank House Chislehurst. He brings experience from Le Gavroche, Daylesford Organic and a number of one- and two-AA Rosette restaurants. With a background spanning premium restaurants, cafés and multi-site operations, Carelli combines classical training with a modern, seasonal approach. His appointment coincides with the launch of a new spring menu.
Lee Bull
Individual Restaurants has appointed Lee Bull as group food and beverage director, a newly created role designed to unify food, beverage and kitchen operations across its brands, including Piccolino, Riva Blu, Restaurant Bar & Grill and Forbici. Bull brings more than 25 years of hospitality experience, most recently as culinary director at SUSHISAMBA, where he oversaw global kitchen operations across 12 markets and food sales exceeding £100m. Earlier roles include executive chef at Soho Farmhouse and culinary director at HIX Restaurant Group. At Individual Restaurants, Bull will work across brand and operations teams to develop new dishes, seasonal menus and future concepts, while enhancing kitchen capability and overall operational performance.