Chef Ian Waghorn, formerly of Kitchen W8, holder of one Michelin star in the Michelin Guide UK 2017, has been appointed the new head chef of Kensington Place in Notting Hill.

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.

Of his appointment, Ian said: “Kensington Place is about to enter its 30th year, positioned in the heart of Notting Hill. 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.”

Highlights from the new

Close Message - I might contribute in the future

I love what you do, let me contribute right now

menu will 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. Classic dishes such as its signature Fish pie and the daily changing Market Menu will also feature eon the menu.

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.

Small Contribution. Big Impact.

The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.

We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.

A little from you keeps this space free for all. Let’s keep lifting the industry, together.