Andy Beaumont appointed executive chef at Newport restaurant Mojo The FoodBar
Andy Beaumont has been appointed as executive head chef of new Newport restaurant Mojo The FoodBar.
The site, developed by Newport businessman Lewis Lewis and former City investment banker Seng Ming Koh, will open at Clarence Place on 11 August.
Beaumont previously worked at the Michelin star restaurant Tyddyn Llan under head chef and owner Bryan Webb.
He has also worked in key roles at Michelin starred and three-AA-rosette restaurants such as the Hambrough, on the Isle of Wight, Lower Slaughter Manor in the Cotswolds and at Hammet House, Cardigan.
Beaumont also featured in BBC's Great British Menu D Day 70th memorial programme in 2014.
The food and cocktails restaurant has also appointed Christos Kyriakidis as the restaurant's bar manager and head of mixology.
Beaumont, who was born and raised on his family's farm in Abergavenny, said: "I was attracted to Mojo The FoodBar because of the amazing chance that it offers to cook my own food to a very high standard. I am very excited by the challenge and also to be able to remain here in Wales where we can source some of the very best produce that the UK has to offer."
Niche Hospitality Group founder Lewis Lewis said: "We are thrilled at having been able to secure Andy as our executive head chef for Mojo The FoodBar. Andy has a wealth of experience gained over the past decade which he is keen to put into practice at Mojo The FoodBar.
"Andy is brimming over with fantastic ideas for the restaurant. We just can't wait to get the restaurant open and to present the wonderful menu Andy has developed and the stunning cocktails our really special mixologist, Christos, has devised for our customers."
The Niche Group estimates it will invest £130,000 to create Mojo The FoodBar at the former Rossini's restaurant site, creating 15 full-time positions and another six part-time jobs.
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