Restaurateur Oliver Peyton has recruited Mark Broadbent as head chef to revamp the offer at his 106-seat Isola restaurant in Knightsbridge, London.
Peyton claims he became hooked on Broadbent's cooking while he was working as head chef at the Oak restaurant in Notting Hill.
The pair have set out to evolve Isola's offer beyond its classic Italian origins by basing much of the menu around British produce. The new menu now offers panzanella with wood-roasted Tobermory scallops from Scotland; confit of Gloucester Old Spot pork served with soft polenta and "mostarda di frutta"; and roast Cornish cod primavera.
Broadbent replaces Graziano Bonacina, following his move to Harry's Bar.
Source: Caterer & Hotelkeeper magazine, 26 June 2003