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The Silver Birch, a neighbourhood restaurant in Chiswick, has announced the appointment of Nathan Cornwell as head chef.
Cornwell was previously the head chef alongside chef patron Mark Birchall at The Barn at Moor Hall in Lancashire and brings his wealth of experience and expertise to the restaurant.
During his four-year tenure at The Barn at Moor Hall, Cornwell helped the restaurant achieve several accolades and awards. Prior to that, he worked in Kitchen W8, Copenhagen’s Geranium, Stockholm’s Kadeau and Oaxen Krog, as well as Le Champignon Sauvage in Cheltenham.
In addition, Cornwell was successful in reaching the final six at the 2021 Roux Scholarship, following a series of regional heats and beating off competition from across the country.
While using locally sourced and seasonal ingredients, Cornwell has created “a new menu showcasing the regional ingredients found on the restaurant’s doorstep or from a network of local suppliers”.
Highlights from the new menu include snacks such as coolea cheese sables, trout and seaweed tarts and crispy pig’s head, savora mustard, alongside starters of ex-dairy cow tartare, smoked oyster, kohlrabi sea herbs, herb cracker and salt-baked organic celeriac, berkswell cheese hazelnut, celeriac broth.
