Chef director Ross Bryans has left Corrigan’s Mayfair after less than a year in the role.
In June 2017 The Caterer reported that Bryans had joined the restaurant, with chef proprietor Richard Corrigan giving him a 20% share in the business.
Speaking to The Caterer in June, when he took on the role to allow Corrigan to step away from the stove, Bryans said: “We share the same philosophy – we like to keep things simple, from cooking through to what you get on the plate. Do I see any particular challenges working with Richard? Not really. Obviously, I need to grow myself and I need to build a great team of chefs around me. It’s important for me to know I have the right people around me who share my vision.”
Born in Irvine, North Ayrshire, in 1980, Bryans has been cooking professionally since he was 20 years old.
He came to wider attention when he opened Pollen Street Social for Jason Atherton back in 2011.
He later took the position of opening chef for the Clock Tower at the New York Edition hotel (another Atherton restaurant), where he spent 18 months, before a mutual friend put him in contact with Corrigan.