Barry Tonks has been appointed executive chef of the restaurant at the Sanderson hotel in London's Fitzrovia.
Previously executive chef of Searcys at the Gherkin, Tonks' 20-year career in hospitality also includes roles such as executive chef of Prescott and Conran's Les Deux Salons, the Hemingways Nairobi hotel in Kenya, and eight years with the Eton Collection.
Tonks' new menus at the restaurant focus on contemporary British techniques and flavours and seasonal produce.
Starters include crab, spiced avocado, compressed melon and black radish (£16), followed by main courses such as sea bass, crushed Jersey royals, asparagus and brown crab ketchup (£28). The dessert menu includes dishes such as arlette mille feuille, pink berries and Speculoos ice-cream (£8).
Daily changing specials from the menu of the day will also be on offer, including a set £28 three-course meal. The restaurant is open for breakfast, lunch and dinner, with breakfast options featuring ‘Sanderson eggs' with avocado, green chilli, tomato and sourdough toast (£13), and French toast made with brioche, cinnamon, crème fraiche, berries and maple syrup (£9).
SBE hospitality company operates the hotel following its acquisition of Morgans Hotel Group in 2016. The group (established in 2002 by chief executive Sam Nazarian) develops, manages and operates 23 hotels across the world, as well as restaurants, including the Mondrian London and St Martins Lane hotels in London.