Andre Rhone named head chef of Soane's Kitchen

Andre Rhone has been appointed head chef at Soane’s Kitchen, the restaurant within the historic Pitzhanger Manor in London’s Ealing.

This is the first head chef role for the 28-year-old, who competed in the 2016 Craft Guild of Chefs Graduate Awards and was previously sous chef at the Bingham Riverside in London.

He credits Steve Munkley, vice-chairman of the Craft Guild, and the Bingham’s head chef Andrew Cole with contributing to his understanding of cooking.

Rhone said: “I cannot believe I’ve landed this wonderful job in the area of London I know like the back of my hand. It’s a very proud day for me."

The chef plans to use produce from the manor’s vegetable and herb plots and work with local suppliers such as Chiswick Chillies and La Latteria in Acton. His summer menu includes chicken with pickled girolles, English broad beans and pearl onions; Dorset rump of lamb with macadamia romesco, fine yellow beans, garden peas and sun-dried red peppers; and ’nduja scotch egg.

Soane’s Kitchen is located within the original walled kitchen garden at Pitzhanger Manor, which was built in 1800-1804 by British architect Sir John Soane. The 70-cover restaurant was designed by Jestico + Whiles as part of a recent multimillion-pound refurbishment of the manor.

Its relaunch has been handled by the Pepper Collective hospitality group on behalf of the Pitzhanger Manor Trust.

Andrew Fishwick, group chief executive of the Pepper Collective, said: “We are delighted to welcome André to the Soane’s Kitchen family. He’s a bit of a pocket rocket – with him comes bags of ideas and energy to breathe life into the kitchen at probably one of the most difficult times the industry has ever faced. We can’t wait to see him grow with us!”