Young’s Smiths of Smithfields appoints new head chef

Young’s-owned pub Smiths of Smithfield has appointed Tim Dela Cruz as its new head chef.

Smiths of Smithfield stretches across four-floors with an all-day bar, first-floor private rooms and rooftop terrace, with a dedicated restaurant on the second floor serving prime-cuts of meat and locally sourced produce.

With a wealth of experience working in an array of London restaurants, Cruz has curated a new menu for the Smiths’ second-floor restaurant, with a focus on sustainable, British produce, blended with flavours of his heritage.

Specialising in wood-fire cooking, Cruz first discovered his love of cooking from an early age whilst watching his mum and aunt operating a hole-in-the-wall restaurant in his hometown in Manila.

Cruz developed his skills in London’s kitchens such as Caravan and Bonnie Gull, which helped him land a sous chef job at Jason Atherton’s The Social Company. He then went on to become head chef at the Pig and Palm restaurant in Cebu, Philippines.

Most recently, Cruz held the position of head chef at Anatolian restaurant, Skewd Kitchen, in Cockfosters.

The new menu at Smiths will focus on including seasonal, British ingredients, blended with classic French cooking techniques and a “splash” of flavours inspired by his heritage.

The restaurant will launch a rotating menu featuring seasonal and signature dishes, from bar bites, mains and steaks to plant-based options.

Cruz said: “I am excited to have joined the team at Smiths of Smithfield ahead of the busy festive period. Working alongside the kitchen team, we are putting the spotlight on seasonal British produce, whilst incorporating authentic flavours and techniques from my home country to create an exciting menu.”