Anthony Boyd, former head chef of the Michelin-starred Glasshouse in Kew, London, has left the restaurant after more than a decade to join the Clarendon in Chandlers Cross, Hertfordshire.
Boyd became head chef of the Nigel Platts-Martin-owned Glasshouse in 1999, having previously worked at both Chez Bruce and the Square over a period of six years. His modern European cooking won him the Catey for Menu of the Year in 1999 and gained him a Michelin star in 2002, which he retained until his departure.
Boyd has joined the Clarendon as chef-patron and oversees a kitchen brigade of six, including two chefs who followed him from the Glasshouse. The 175-cover restaurant, which is owned by Barry Skarin and David Cowham, is divided into a 50-seat main dining room as well as 45-seat canteen room, a 30-seat garden and a 50-seat terrace where barbecues will be served in the summer.
Boyd says it was time for a new challenge.
“I had a fantastic time and loved working with Nigel but it was time for me to move on to pastures new,” he said.
“I came into the Clarendon as a consultant chef but absolutely fell in love with it. My menu here will be very similar to what I did at the Glasshouse, modern European with a lot of Mediterranean influences, which is my style of cooking and what I do best.”
Taken from Caterer Magazine Tues 13 April