By Angela Green, Content Executive: The Alice appoints new Executive Chef.
The Alice, Oxford’s all-day dining restaurant and bar set within The Randolph Hotel by Graduate Hotels, have announced the appointment of their new Executive Chef, Rhys Grayson.
Grayson will oversee all F&B at the hotel, including The Alice, where he will be developing new seasonal menus and dishes which celebrate local produce, the Snug bar, The Lancaster & Drawing Rooms and the ballroom for banqueting events.
He has already installed a state of the art dry-ageing fridge into The Alice kitchen that will allow the creation of ferments, aged meats and exploration of new trends and ideas.
With over 15 years of experience in kitchens, he brings a wealth of knowledge to his new role. Starting his career at The Wolseley in 2008 before moving on to The Royal Automobile Club and later securing a leadership position at distinguished London restaurant Fischer’s.
Following this, his work at Pasture saw him lead the team as Head Chef, playing an instrumental role in the launch of the restaurant, management of the kitchen, innovation in its menu offering and cementing its reputation for sourcing local produce of the highest quality. He was also previously Head Chef at D&D London’s restaurant Klosterhaus in Bristol.
Speaking of his appointment Grayson said: “I am delighted to have been appointed Executive Chef at The Alice and I’m really looking forward to bringing my own style of cooking to the restaurant, from open fire cooking to ferments and pickling. We have a wealth of local produce to choose from in Oxford and I will continue to champion our local suppliers and celebrate all that the area has to offer.”
