Arron Tye has returned to the Chester Grosvenor hotel to take the role of head chef at the two-AA-rosette La Brasserie restaurant.<\/p>\n\n\n\n
He spent the past year as head chef at the Midland hotel in Manchester and was previously sous chef at the Chester Grosvenor.<\/p>\n\n\n\n
Tye’s new menu will include dishes such as guinea fowl and pork terrine with smoked bacon chutney and brioche; and a sharing plate of crown of cornfed chicken cooked under the Josper grill, with a leg meat and fungi pie, grilled gem Caeser, buttered kale, truffle and onion.<\/p>\n\n\n\n
Richard Grove, general manager at the Chester Grosvenor, said: “We are thrilled Arron has returned to the hotel, he is a talented and passionate chef and I am confident La Brasserie will go from strength to strength with Arron at the helm.”<\/p>\n\n\n\n
Earlier this month it was announced Elliot Hill had taken over<\/a> as executive chef at the hotel following the departure<\/a> of Simon Radley after more than 30 years at the property in October.<\/p>\n\n\n\n The Simon Radley at the Chester Grosvenor restaurant is to be rebranded as Arkle and will reopen in March 2022.<\/p>\n\n\n\n Tye said: “The recent appointment of Elliot as executive chef and the imminent launch of the hotel’s new restaurant Arkle, means there is an incredible buzz around the hotel.<\/p>\n\n\n\n “La Brasserie has always produced exceptional food, using the freshest of seasonal ingredients, I am eager to build on that reputation and can’t wait to take the restaurant into its next chapter.”<\/p>\n","protected":false},"excerpt":{"rendered":" Arron Tye has returned to the Chester Grosvenor hotel to take the role of head chef at the two-AA-rosette La Brasserie restaurant. He spent the past year as head chef at the Midland hotel in Manchester and was previously sous chef at the Chester Grosvenor. Tye’s new menu will include dishes such as guinea fowl […]<\/p>\n","protected":false},"author":1,"featured_media":2593,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[22],"tags":[],"class_list":["post-2592","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appointment"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/hoteliersweb.com\/News\/wp-content\/uploads\/2022\/01\/arron-tye.jpg","post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/posts\/2592","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/comments?post=2592"}],"version-history":[{"count":1,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/posts\/2592\/revisions"}],"predecessor-version":[{"id":2594,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/posts\/2592\/revisions\/2594"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/media\/2593"}],"wp:attachment":[{"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/media?parent=2592"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/categories?post=2592"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hoteliersweb.com\/News\/wp-json\/wp\/v2\/tags?post=2592"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}