Tim Peirson new head chef at Kensington Place

The  Staff Canteen
Tim Peirson has just been appointed the new head chef of D&D restaurant and neighbourhood fish brasserie Kensington Place in Notting Hill. Peirson has previously worked at the Michelin-starred Angler, Axis at One Aldwych and Wild Honey, so has a rich and illustrious history of experience in the industry. Kensington Place puts an emphasis on a laid back and casual dining experience, so they feel as though Tim’s similar approach will fit right in with the way in which they work. Having a particular interest in incorporating and fusing different flavour combinations, Tim’s passion for using seasonal produce will ensure that he’ll be cooking with the very best British fish and seafood available. Cornish mackerel ceviche, wasabi mayonnaise, toasted peanuts (7) Tim commented: “I am really excited to be taking the reins at such an iconic restaurant as Kensington Place. Over the next few months, I’ll be putting my stamp on the menu and hoping to embark on a new era for Kensington Place’’. Tim’s style of cooking is both clean and precise. Over the upcoming months, Tim will continue to refine and refresh the menu introducing a ‘Crustacea Market Menu’ including a selection of lobster, langoustine and dressed crab. Vanilla panna cotta, strawberries & basil (4) The new menu will feature Tim’s signature dishes of: Devon crab caesar salad, Cornish mackerel ceviche with wasabi mayonnaise and toasted peanuts, fillet of sea bream with orange braised fennel, shellfish chowder and samphire, roast Cornish cod with a pea and bacon fricassee, smoked haddock fishcake and confit lemon and vanilla panna cotta, English strawberries and basil. More info can be found over on their site here By Jack Mckeever
In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The  Staff Canteen

The Staff Canteen

Editor 10th June 2015

Tim Peirson new head chef at Kensington Place