Chef Anthony Boyd leaves the Clarendon after three months

Former Michelin-starred chef Anthony Boyd has left the **Clarendon **just three months after joining the restaurant in Chandlers Cross, Hertfordshire.

Boyd, who previously spent more than a decade at the **Glasshouse **in Kew, south London, joined the 175-seat Clarendon as chef-patron in April. However, he left at the beginning of July and has returned to the Nigel Platts-Martin stable of restaurants to work in the Michelin-starred La Trompette in Chiswick while head chef James Bennington is away. It is unclear what his next move will be.

At the Clarendon, Boyd has been replaced by Nathan Green, who has joined from the **Old Bear **in Cobham, Surrey, where he was head chef for a year. A former Young Chef of the Year winner, Green previously worked at Michelin-starred establishments including Restaurant Tom Aikens, the Square and Arbutus, where he spent almost two years.

Barry Skarin, co-owner of the Clarendon, said Green was "the right choice" for the restaurant.

"I have worked with Nathan for a year, as I have been a consultant for the Old Bear, and I know his cooking, which is all about sourcing and using secondary cuts," he said.

"It's a shame that things didn't work out with Anthony. He's a great guy and a great chef but he couldn't control the key performance indicators that were required of him."

Meanwhile, Green said of his move: "The owners of the Old Bear wanted to change the direction of the food and make it more pubby - fish and chips, burgers, that sort of thing - which at this point of my career isn't the kind of food I want to be cooking.

"In my new role, I really want to put the Clarendon on the map. My aim is to gain three AA rosettes and a Michelin star."

The Old Bear has been put on the market.

Anthony Boyd leaves the Glasshouse in Kew to join the Clarendon >>

Menu of the Year >>

Nathan Green appointed head chef at the Old Bear in Cobham >>

Lamb hotpot, by Nathan Green >>

By Kerstin Kühn

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