Firmdale Hotels names Joe Fox Group Executive Head Chef
Chef Joe Fox is joining forces with Firmdale Hotels to oversee the menus and operations at six of the group’s hotel restaurants and bars across London.
Under the title of Group Executive Head Chef, Fox will craft menus for the capital’s Ham Yard Restaurant at Ham Yard Hotel, Refuel at The Soho Hotel, Oscar at Charlotte Street Hotel, Brasserie Max at Covent Garden Hotel, Brumus at Haymarket Hotel and The Potting Shed at Dorset Square Hotel. He will also look after in-room dining, private events and pop-up dining experiences across the portfolio.
“As pioneers of service and design I’ve been a long-time admirer of Firmdale Hotels and am truly thrilled to be joining the team,” said Fox in a statement. “I am looking forward to creating menus that are led by flavour; combining seasonality with my own version of classic dishes for a memorable dining experience”.
Fox’s menus will draw on his expertise in seasonal British produce, with the chef working with the best British producers and suppliers to create low impact, brasserie-style dishes rooted in British cooking with a contemporary twist. Highlights will range from Beef tartare with Berkswell cheese, hazelnuts and winter black truffle to Cornish fish stew with garlic mayonnaise and rosemary croutons, polished off with charming desserts such as Crème caramel with rum raisins and Brown butter panna cotta with pistachios and lemon.
Fox’s illustrious career includes stints working at Launceston Place and HIX Soho, where he worked alongside Damian Clisby. He moved on to Petersham Nurseries in Richmond and later in Covent Garden, where he was Head Chef. Most recently, he was Head Chef at Townsend, the modern British dining room at Whitechapel Gallery.
“We continually look to reinvent the hotel experience and Joe marks a new departure for Firmdale’s restaurants,” said Con Ring, Managing Director, Firmdale Hotels. “A great addition to the team, he brings a fresh approach to food, sustainability, seasonality and the dining experience. Known for living and breathing the philosophy of seasonal cooking we look forward to seeing what he brings to the table.”
