Big chef moves 2026: The major UK and Ireland chef changes so far

Ellie Shaw has been appointed head chef at Sohaila in Shoreditch, one of four big appointments leading this week's update.

Elsewhere, Pietro Massano has earned a promotion at two-Michelin-starred Kitchen Table, Micky Addy has returned to The Rupert Brooke and Robbie Jameson steps up to group executive chef at MAD Restaurant Group.

This is The Staff Canteen's running record of the big chef moves across the UK and Ireland in 2026, the head chef appointments, executive chef promotions and chef patron changes at the restaurants, hotels and pub kitchens that matter to the industry.

Last updated: Friday, September 4, 2026

• Every restaurant added to The Michelin Guide Great Britain and Ireland in 2026

Alongside the headline appointments each week, we log the moves that tend to go unreported: promotions from within, restructures, and the departures those appointments imply.

Know about a move we have missed? Email [email protected] and we will add it.

This week's biggest chef moves

Ellie Shaw to Sohaila, Shoreditch

Announced Tuesday, September 1, 2026 · head chef

Ellie Shaw has been appointed head chef at Sohaila, the Lebanese restaurant and wine bar in Shoreditch, succeeding Doug Rolle, who moves into a new role within the catering arm of parent charity Fat Macy's.

Ellie joins Sohaila from The Clink, the restaurant inside Brixton prison where inmates work in the kitchen to prepare and serve lunch. She worked there for almost eight years, joining as chef de partie in 2017 and leaving as head chef, running a broadly modern European menu with a focus on fish, seafood and seasonal fruit and vegetables.

Originally from Stoke-on-Trent, Ellie, 30, moved to London to study culinary arts at the University of West London, graduating with first-class honours in 2014. She was awarded first place at the Chaîne des Rôtisseurs Young Chef of the Year in 2020, aged 24.

Her Lebanese-focused menu at Sohaila pays homage to tradition with a modern touch, with dishes including grilled Cornish octopus, almond tarator, biwaz salad and chilli oil; pork belly with date and walnut sauce and pomegranate; and whole poussin with fermented chilli and zhoug, sitting alongside Sohaila signatures such as chalkstream trout samak nayeh and a knafeh, orange blossom, pistachio and walnut dessert.

Sohaila was founded by social entrepreneurs Nathalie Moukarzel and Meg Doherty in summer 2022 and named after Nathalie's grandmother. It is the restaurant arm of Fat Macy's, the social enterprise that supports people moving out of temporary accommodation and homelessness into permanent housing through culinary and hospitality training, and has provided more than 6,000 hours of work experience and distributed more than £15,000 in grants to date.

The Sohaila cookbook is published next week.

Pietro Massano to head chef, Kitchen Table

Announced Tuesday, September 1, 2026 · head chef

Pietro Massano has been promoted to head chef at Kitchen Table, working alongside chef patron James Knappett, who remains in charge of the restaurant. Pietro joined as senior sous chef in November 2024.

Kitchen Table posted on Instagram: "Since arriving to our restaurant almost two years ago, Pietro has shown not only great leadership but also has become a solid foundation for the team. He leads by example, shows great compassion and truly puts our guests' experience at the forefront."

Before Kitchen Table, Pietro spent almost two years as senior sous chef at Claude Bosi at Bibendum, and five years as senior chef de partie under Hélène Darroze at The Connaught. He began his career in Italy, as chef de partie at Piano35 in Turin and commis chef at Villa Crespi in Orta San Giulio.

Micky Addy to head chef, The Rupert Brooke

Announced Tuesday, September 1, 2026 · head chef

Micky Addy has returned as head chef at The Rupert Brooke in Grantchester, having previously worked with the team. He previously had spells at Restaurant Alimentum in Cambridge and The Plough in Coton.

The Rupert Brooke posted on Instagram: "We're delighted to announce that Micky Addy is joining the team as our new head chef.

“Pascky (Benedetto, owner) has had the pleasure of working alongside him for many years, on and off, and it's fantastic to have him back with us. His passion, experience and talent have always been a huge part of what makes him so special.

“We're really excited for this next chapter and can't wait to see what he brings to the kitchen. Welcome back Chef."

Robbie Jameson to group executive chef, MAD Restaurant Group

Announced Wednesday, September 2, 2026 · group executive chef

Robbie Jameson has been appointed group executive chef of MAD Restaurant Group, expanding his role as head chef of Alta, the Northern Spanish-influenced restaurant in Kingly Court he took charge of in spring 2026.

He continues to run Alta's kitchen while now also overseeing Moi, the Wardour Street restaurant built around wood-fired, Japanese-influenced grill cooking, alongside head chef Gustavo Tavares and head sushi chef Lubo Haponik, and Room 86, the relaunched subterranean cocktail and hi-fi bar formerly known as The Listening Room.

• Read more about the move here

Artem Login, founder of MAD Restaurant Group, said Robbie's arrival "will steer Moi's food and atmosphere closer to Japanese izakaya culture", adding that "Room 86 is about creating a unique place in Soho".

Robbie, a Scottish-born chef, was previously head chef at Humo before joining Alta. His new menu at Moi launched on Tuesday, September 1, 2026.

Last week, in brief

Three moves led last week's update.

Fergus Coyle left his executive chef role with the Rick Stein Group to join Nathan Outlaw as executive chef at Outlaw House in Poole, with Nathan telling The Staff Canteen he was "a really talented chef... one of those people who probably hasn't had the limelight he deserves in the past".

• Read all about Outlaw House in our exclusive interview with Nathan here

Ross Bott left his head chef role at Monachyle Mhor in Perthshire to become executive chef at Seton's, Meldrum House in Aberdeenshire, saying the role gave him "access to some incredible ingredients".

And Byron Franklin joined chef patron Mark Poynton as head chef at Ancient Shepherds by Mark Poynton in Fen Ditton, moving over from Mark's former restaurant, Caistor Hall, with Mark saying he "couldn't wish for anyone stronger and better" to fill the gap Chris Lee left. (Read more on this story)

Chefs on the move in 2026, month by month

Newest first, and the featured appointments above appear here too, so this stays the full running record.

September 2026

• Ellie Shaw  – Sohaila, Shoreditch: Left her head chef role at The Clink in Brixton, where she worked for almost eight years, to become head chef, succeeding Doug Rolle.
• Doug Rolle  – Fat Macy's: Left his head chef role at Sohaila, Shoreditch to move into a new role within the group's catering arm, as Ellie Shaw succeeds him.
• Pietro Massano  – Kitchen Table, London: Promoted from senior sous chef to head chef, working alongside chef patron James Knappett.
• Micky Addy  – The Rupert Brooke, Grantchester: Returned as head chef, having previously worked at Restaurant Alimentum, Cambridge and The Plough in Coton.
• Robbie Jameson  – MAD Restaurant Group: Promoted from head chef at Alta to group executive chef, also now overseeing Moi and Room 86 in Soho. (Read more on this story)

August 2026

• Fergus Coyle - Outlaw House, Poole: Left his executive chef role with the Rick Stein Group to join Nathan Outlaw as executive chef.
• Ross Bott - Seton's at Meldrum House, Aberdeenshire: Left his head chef role at Monachyle Mhor, Perthshire to become executive chef.
• Byron Franklin - Ancient Shepherds by Mark Poynton, Fen Ditton: Left Mark Poynton at Caistor Hall, Norwich after its closure to become head chef, filling the gap left by Chris Lee.
• Chris Lee - The White Horse, Badwell Ash: Left his head chef role at Ancient Shepherds by Mark Poynton in Fen Ditton to become head chef and a partner at the Suffolk country pub near Bury St Edmunds.
• Ahmed Abdalla: Announced on Instagram that he is leaving his role as head chef of Legacy, the fine dining restaurant at The Grand in York. Next move not yet announced.

• Tyler King - Knockinaam Lodge, Portpatrick: Left Michelin-starred Condita in Edinburgh to become head chef at the five-star hotel on the Dumfries and Galloway coast, whose restaurant holds three AA rosettes.
• Simmie Vedi - Leafe, Bristol: Left her role as head of food at Chapter in Cardiff to become head of customer success and relationships at the compliance app, stepping out of kitchens altogether.
• David Kelman - Hyll, Charingworth: Left Estelle Manor in Oxfordshire to become executive chef at the North Cotswolds hotel, after more than two decades across country house kitchens including Ellenborough Park and Thyme.
• Mark Abbott - Margaret's, Cambridge: Left Aqua Shard in London after little over a year to become executive chef, returning to the city where he spent 14 years at Midsummer House. Co-founder Sam Carter and head chef Seb Mansfield remain.
• Matthew Hurry - The Cumberland, Marble Arch: Left The Angel Inn to lead the kitchen across the hotel's food and beverage offering, including its Spanish tapas restaurant Lírica.
• Stefano Tortelli - Gordon Ramsay Hell's Kitchen, The Cumberland: Left Bulldozer Group, where he was brand executive head chef, to become head chef, succeeding Kyle Lewis.
• Kyle Lewis: Left his role as head chef of Gordon Ramsay Hell's Kitchen at The Cumberland, where Stefano Tortelli succeeds him. Next move not yet confirmed.
• Mark Poynton - Ancient Shepherds by Mark Poynton, Fen Ditton: Resigned as chef patron and director of Mark Poynton at Caistor Hall in Norwich to focus on his Cambridge restaurant, Ancient Shepherds by Mark Poynton. (Read more on this story)

• Nathan Cornwell - The Woodcote, West Sussex: Left The Silver Birch in Chiswick, which closed earlier this year, to become chef director, alongside founders Glen and Asta Manchester.
• James Golding - The Larder House, Bournemouth: Joins as a partner after spells with The Pig hotel group and Rockwater, working alongside owner James Fowler.
• Matt Noonan - The Larder House, Bournemouth: Arrives as head chef from Michelin-starred and rosetted kitchens in Hampshire and the New Forest, under new partner James Golding.

Read more: Interview with James Golding and Matt Noonan on their move to The Larder House

July 2026

• Abismael Urena Castillo - Arcus Rooftop Bar and Restaurant, Bloomsbury: Left Wagtail in London, having previously cooked at Le Gavroche, to become head chef ahead of the venue's opening.
• Brian Scanlan - JA Mar Hall Golf and Spa Resort, Glasgow: Left Cameron House on Loch Lomond to become executive chef.
• Fabien Spagnolo - Sune, Hackney: Left Bar Crispin in Soho to become head chef at Sune, replacing Frank Guest. Co-founders Honey Spencer and Charlie Sims remain.
• Alex Payne: Left his role as chef patron of Sorrel in Dorking following the restaurant's closure. Next move not yet announced. (Read our interview with owner Steve Drake on why he shut Sorrel)
• Scott John-Hodgson - Solstice and House of Tides, Newcastle: Promoted from head chef to executive chef across both sites. Kenny Atkinson remains chef patron and creative director. (Read more on this story)
• Chris Denney - Ronnie's, London: Becomes executive chef after a career taking in Chavot, Viajante and 108 Garage.
• Jamie Keeble - Chef's Table at Swinton Estate, North Yorkshire: Left Michelin-starred Mýse in Hovingham to become head chef from September, under executive head chef Steve Darou.
• Fai Choi - Hakkasan Group, UK: Left Mora in Hong Kong to become research and development chef for the UK.
• Grigoris Thanasis - Mauro Colagreco at Raffles London at The OWO: Moves across from Saison within the same hotel to become head chef.
• Guy Betteridge - Park Hyatt London River Thames: Joins as executive chef.
• Shaun Searley: Announced he would leave Quality Chop House in London after 13 years to develop his first solo project.
• Charlotte Vincent - The White Hart, Wiveliscombe: Became head chef at the Somerset pub owned by Telegraph restaurant critic William Sitwell, having previously worked at Burgh Island Hotel in Devon.