Nick Bell, head chef at Apsleys, has left the Italian restaurant at London’s Lanesborough Hotel just six months after launching it, Caterersearch has learnt.
Bell opened the 120-cover eaterie housed in the hotel’s former Conservatory Restaurant in April.
It received mixed reviews from the critics, with the Metro’s Marina O’Loughlin labelling it “spectacularly ghastly”.
It is unclear where Bell, who was previously head chef at Cecconi’s, will move to next but his replacement is likely to be a Michelin-starred chef, according to the Lanesborough.
A spokesman for the hotel told Caterersearch: “I can confirm that Nick Bell has left Apsleys and that The Lanesborough is currently in discussions with an unnamed Michelin-starred chef. However, there is no agreement as yet.”
Apsleys serves a menu of contemporary Italian food, with dishes including antipasti, soups, pasta and meat and fish dishes as well as a range of Italian deserts.
Interiors at Apsleys were developed by Tihany Design, which also created the interiors at New York restaurants Per Se and Jean-Georges as well as The French Laundry in California.
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By Kerstin Kühn
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