Aidan McGee, who worked at high-end restaurants including Dinner by Heston Blumenthal before working for Andrew and Mary-Jane Fishwick at their Maida Vale pub, will take over the kitchen of the Wellington, Fulham, west London, from November.
McGee told The Morning Advertiser: “It’s a new pub – it only opened three months ago and they don’t have a kitchen so we’re going to take care of that for them.
“Very hearty, classic food. We want to bring back some classics.”
Focus on tradition
His residency at the London freehouse would focus on serving traditional, home-style British classics, he said.
Dishes are set to include beef cheek with smoked mash; beef wellington for two; and sharing Sunday lunch platters.
Desserts could include sticky toffee and apple crumble.
McGee’s residency will run until Christmas, The Morning Advertiser understands.
McGee's cooking garnered acclaim from customers and critics alike during his time at the ill-fated London pub.
It consistently ranked among the UK's Top Gastropubs and was named Sustainable Pub of the Year by the Sustainable Restaurant Association in 2015.