Michelin-trained Richard Warrington has joined the Empire Room restaurant in Ramsgate, Kent as head chef.
The cosy, club-like Empire Room, located in the boutique Royal Harbour Hotel, is led by hotelier James Thomas and executive head chef Craig Mather. The pair also run the Little Ships Restaurant and Cafe, which sits overlooking the marina.
Warrington previously worked at nearby Wyatt & Jones in Broadstairs and Buoy and Oyster restaurant in Margate. He brings with him experience including periods at several Michelin-starred and 3 or 4 AA Rosettte establishments: Castle Ashby in Northampton, Stoner Arms Hotel in Henley on Thames, as well as Greenway Hotel and Buckland Manor – both in Cheltenham and has also worked as a private chef to some of the world’s wealthiest individuals.
Welcoming Warrington to his team, Craig Mather says: “Richard’s experiences from around the globe, working as a private chef, lends itself perfectly to The Empire Room’s style of food using local, seasonal ingredients, enhanced with the flavours from different continents, in intimate setting.
Warrington describes his style as classic French with modern British influences and is not planning any fundamental changes to the Empire Room’s approach. He is currently talking to local producers and allotment growers, to plan new Spring menus.