Jonathan Hawthorne named head chef at Vice and Virtue

Jonathan Hawthorne

Jonathan Hawthorne

Head Chef 10th May 2019

Jonathan Hawthorne named head chef at Vice and Virtue

Leeds' multiple award-winning modern British restaurant Vice and Virtue has appointed Jonathan Hawthorne as head chef.

Last year, together with executive head chef, Luke Downing, Jonathan launched Feed, where he was given free reign to run the kitchen independently, from management to menu design.

Prior to this, the chef ran his XO Supper Club in restaurants around the city, having previously worked in prestigious restaurants including Noma, Quay, The Box Tree and Michael O'Hare's Man Behind The Curtain.

Launched in 2016, Vice and Virtue aims to create fine dining food at affordable prices. Until now, the restaurant only offered a tasting menu, changed monthly, but recently introduced an a la carte menu featuring simpler dishes like Momofuku pork buns, crab tartines and flank steak.

Entrepreneur Luke Downing is also behind Feed, Dough, Aperitivo and Nineteen, all of which are located in the Yorkshire city.

Speaking to hnmagazine, he said: ‘’Juggling five very different independent restaurants in one region hasn’t been easy, but I believe we have the strongest team we’ve ever had before and can continue our success story. After seeing what Jono did with Feed, I knew he was the chef I needed to step things up at Vice.’’

‘’Together, we’ve created a range of dishes that make the best of locally sourced and foraged produce, with something for both the staunch foodie or more old school, casual diner to enjoy. I can’t wait to get these new menus out there and see what the people of Yorkshire think to them!’’

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. 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.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you