Tom Peters has been revealed as the new head chef of Soho restaurant Bob Bob Ricard.
Peters' career has seen him spend a year at Maeemo in Oslo and six years at Roux at Parliament Square. He was also a finalist on Masterchef: The Professionals in 2017.
The new head chef has introduced dishes including a double-baked Stinking Bishop cheese soufflé with hazelnuts and Comté sauce, served with apple and gooseberry chutney, and a turbot wellington for two in puff pastry, with hand-dived scallop mousse and champagne beurre blanc. He also put his own stamp on the restaurant's signature dishes including the bone-in chicken Kiev and lobster macaroni and cheese.
Owner Leonid Shutov said: "While during the four months of lockdown we have been unable to do the thing we love most at Bob Bob Ricard – welcome our guests – we have not been idle and have used the time to make some changes which I think guests old and new will love.
"I am delighted to have Tom Peters with us as head chef and I am excited about his refinements and additions to the menu. It is still unmistakeably ‘Bob Bob Ricard', but with Tom's stamp on it."
The restaurant has announced the launch of a waffle and Bellini hour from 11am until noon every Friday to Sunday, featuring variations including bacon, wild arctic cloudberries and black truffle.
The restaurant had previously been led by chef Éric Chavot, who after two years moved to oversee the opening of sister site Bob Bob Cité in 2019, before leaving the group for family reasons at the beginning of this year.