Martin Sweeney has been appointed Head Chef at Covent Garden Hotel in London
Firmdale Hotels is delighted to announce the appointment of Martin Sweeney as Head Chef at Covent Garden Hotel. Martin will be responsible for overseeing the hotel's restaurant Brasserie Max and is looking to develop greater refinement whilst focusing on British seasonality.
Originally from the Scottish town of Dumbarton, Martin brings 17 years of experience to the hotel's classic brassiere, including positions at Tramshed, HIX, Selfridges and Petersham Nurseries.
Having recently established a strong relationship with Pusey Farm in Oxfordshire, the team will be able to provide a farm to table dining experience. Spring dishes on the menu include Pusey Farm lamb, Jersey Royal potatoes, wild garlic and steamed asparagus as well as Chalk Stream trout, crayfish, peas and broad beans with sauce américaine.
