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Michelin-starred restaurant Leroy has announced the appointment of Simon Shand as its new head chef.
Shand started in hospitality whilst he was at college where he began working in a cafe, both front and back of house.
After two years at Gravetye Manor where he was a Chef de Partie he worked every day with the kitchen garden, he went on to further hone his craft at Anthony Demetre’s restaurants Arbutus and Wild Honey where he rose to become Junior Sous, (2013 – 2016) After a year at Frenchie (2016) he was head chef at the Corner Room in the Bethnal Green Town Hall (2017 – 2021).
Based in Shoreditch, current menu highlights at Leroy include: Roast scallops, cauliflower purée, brown butter and capers; Monkfish, broccoli and chorizo with mussel velouté; Sot-l’y-laisse, strozzapreti, girolles and black truffle and Poached Pear, puff pastry, hazelnut cream
The menu will be paired with a similarly constantly evolving wine list of classics and natural wines chosen by Sommelier Bradley Tomlinson.
