By Angela Green
Grazing has announced the appointment of both a new executive chef and head chef to lead its culinary operations.
Sebastian Price has been appointed Grazing’s new executive chef and will oversee and develop Grazing’s food offer – innovating menus and developing new, on-trend dishes – as well as training the kitchen team.
He will be responsible for the management of Grazing’s central production kitchen in Bermondsey as well as onsite kitchens, operations, food quality, allergen and hygiene standards, budgets and sourcing food in line with the company’s sustainability ethos.
He has also previously worked as executive head chef at Sodexo’s Publicis White City site, and development and executive chef overseeing BaxterStorey’s south and south-west region. His career initially included stints at Soho House and The Savoy.
He joins from Compass, where he was executive chef of Food+ by Compass, based at Google London.
He has also previously worked as a development chef for BaxterStorey for the south and southwest region, as well as being executive head chef at Amazon. His career initially included stints at Soho House and The Savoy.
Francesca Merritt, meanwhile, has been appointed head chef, having previously worked as a chef manager with BaxterStorey and a sous chef at Food+ by Compass. She has also worked at Le Gavroche, The Brewery in Moorgate, and Lucknam Park Hotel and Spa.
Sam Hurst, chief grazing officer, Grazing, said: “We’re absolutely chuffed to bits to be able to announce these appointments.
“Our growth over the last 12 months has been insane and we are pleased to be able to continue to strengthen our team.
“Both Sebastian and Francesca are awesome chefs, with a real focus on doing things the right way – not just in terms of dish development, but they are also incredibly passionate about sustainability.”
Price added: “I am really pleased to be at Grazing. We share the same values when it comes to food, service and our focus on doing things sustainably. I’m also delighted to be working with a brilliant brigade of chefs, including Francesca. We love what we do and want to make sure that people truly enjoy their food – it’s always the best part of any day.”