Ross Bryans, formerly chef director at Corrigans Mayfair, has been offically appointed head chef at Les 110 de Taillevent in Marylebone, Harden’s can reveal.
Bryans, who left Corrigans in January last year and went on to appear on Great British Menu 2018, has also worked under chefs such as Clare Smyth (senior sous at Restaurant Gordon Ramsay) and Jason Atherton (head chef at Pollen Street Social).
It now appears Bryans will settle at Taillevent, where he has created a new menu leaning on classic French techniques – the sort he displayed at Corrigans, where reporters were largely satisfied.
While Bryans has been at Taillevent for some months now – the eagle-eyed might have spotted his name on the restaurant website – it is only this Friday that the announcement has been formerly released and details of his new menu showcased.
Indeed, our 2019 guide indicates he has already started to make his mark – “modern French-style dishes show great skill”… “prices seem to have crept up of late” – but there’s clearly more to come, and it remains to be seen whether diners feel the food lives up to expectations.
Bryans will be serving dishes such as his lobster spelt risotto; Orkney scallops with cauliflower, cocoa, capers and vanilla butter; Barbary duck with lavender spice, white onion, cherries and tarragon; and beef short rib, Dorset snails, bone marrow crumb, and spiced red cabbage.
Don’t forget the entire menu dedicated to black and white truffles, and the 1,500-strong wine list.