Tom Kemble appointed head chef of The Pass at South Lodge

Amy Horsfield By Amy Horsfield
16 January 2019 | Updated 16 January 2019

UK: South Lodge, an Exclusive Hotel, has announced the appointment of ex-Bonhams head chef Tom Kemble.

Kemble will take on the position of head chef at the Pass on January 24th 2019.

Throughout his career he has worked at Blackheath's Chapter 2 and Michelin-starred Foliage at the Mandarin Oriental, London. It was after this that he moved on to work as sous chef for Mikael Jonsson at the Hedone restaurant, before undertaking a role for Magnus Nilsson at Swedish destination restaurant Faviken. He became head chef at Bonhams Restaurant in 2014.

Kemble said: "I'm very excited to be taking up my new position at The Pass. As a smallcover fine-dining restaurant, it is the perfect place to further evolve my cuisine. I will focus on seasonal, high-quality produce-led cooking, working with a supplier network that I have established over the last 5 years, as well as building new relationships with local producers and making the most out of the walled kitchen garden on site."

With this new appointment comes a revised menu offering. A five-course set lunch will be served on Saturdays and Sundays, priced at £50pp. Dinner will be served Wednesday through to Sunday, where a choice of a six- or eight-course menu will be available, priced at £70 and £90 respectively and wine flights will be on offer alongside the wine list.

Danny Pecorelli, Exclusive Hotels and Venues managing director, said: "Tom's skills and expertise within the kitchen really are second to none, the accolades and reviews he has received are testament to this. With the restaurant itself undergoing a refresh, we are all looking forward to welcoming yet more industry leading talent to the team and witnessing the new direction in which Tom will lead The Pass."

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