D&D restaurant and neighbourhood fish brasserie, Kensington Place, has announced the appointment of new Head Chef Ian Waghorn.
Ian began his career in 2001 as a part time pot-washer at Manor Farm Barn, a gastropub in Kent. It was during this first introduction to the kitchen that Ian realised his ambition to become a chef.
From here Ian has gone on to work at numerous notable establishments, including one Michelin-Starred restaurant Kitchen W8 and two-Michelin-Starred restaurant, The Vineyard in Berkshire. Ian has also spent time cooking abroad, with positions at Friends Restaurant and Brush Fork & Pencil in Perth, and Château des Ducs de Joyeuse in France.
Ian moves to Kensington Place from fellow D&D restaurant, 100 Wardour Street, where he worked as senior sous chef since its launch in 2015. Ian hopes to lead the Notting Hill institution into a new era whilst maintaining Kensington Place’s long standing commitment to seasonal fresh seafood. He has refreshed the menu and introduced a number of lighter dishes.
Highlights from the new menu include: Smoked anchovy and broccoli salad with tunworth and gem; confit Cornish cod, glazed pumpkin, kale, chilli and lime; and spelt risotto, autumnal squash, chanterelles and chestnuts. Alongside these new dishes, the menu will continue to feature KP classics such as its signature Fish pie and the daily changing Market Menu.
“Kensington Place is about to enter its 30th year, positioned in the heart of Notting Hill,” says Ian. “Its longevity is a result of its commitment to serve consistently fresh and flavourful food. I look forward to encompassing this ethos, whilst putting my own stamp on the menu to ensure that it remains as a local favourite for the next 30 years.”
