The Duke of Richmond Hotel has welcomed new chef, Kevin Semple to the culinary team.
Originally from Dumbarton in Scotland, Kevin has moved over from Jersey, where for four years, he had been working at The Grand Jersey Hotel alongside Michelin star chefs, Richard Allen and John Wood.
Although Kevin enjoyed his time in Jersey, he was inspired by the charm of Guernsey on a recent visit and decided to relocate.
“The main thing that struck me about Guernsey was the huge sense of community, which is very much what I am used to in my home town. I also appreciate the quality and variety of local produce and seafood.
“The Duke of Richmond Hotel has access to some of the freshest and sustainable foods, which is very fitting to my ethos. If a certain ingredient is over farmed, I will not put it on the menu.”
With many new recipes planned for The Duke of Richmond’s Leopard Bar and Restaurant menu, including delicious new vegan options and even a fresh new wine list to compliment it, Kevin is eager to demonstrate his culinary skills.
Hotel General Manager, Gareth Byrne explains that Kevins flexible and approachable character is a perfect fit for the hotel, especially as there are many new events in the pipeline.
“Kevin is very good at getting involved, not only with the food side of things, but with the organisation of events and meeting and greeting of our guests. He is more than happy to spend time with clients on a one to one basis and he can even offer taster sessions, to ensure that he understands their needs and personalities.”
The glass walled kitchen of The Leopard Bar and Restaurant has allowed Kevin to interact with guests. From traditional Afternoon Tea to his signature lamb main course dish or lemongrass and ginger rice pudding, he has so far received fantastic feedback from diners and Kevin is settling in very well after just a few weeks.
“I am so pleased to have joined the vibrant Red Carnation team, they have been very welcoming and I am looking forward to what we have planned. Very exciting indeed.”