A Harrogate restaurant that has won critical acclaim for its Nordic inspired dishes and innovative use of Yorkshire produce has promoted a long-standing member of its team to the role of head chef.
Simon Jewitt has been appointed to build on the success of Norse, which celebrated its second birthday this week, and bring on board more regional suppliers.
He will take up the reins from the Oxford Street restaurant’s current head chef, Murray Wilson, who is leaving next month to launch an exciting new venture at one of the UK’s most exclusive hotels.
Simon was born and bred in Harrogate, launching his career in France before developing his skills at independent hotels and restaurants across Yorkshire.
When owner Paul Rawlinson launched his Nordic influenced dining concept in the premises of his café, Baltzersen’s, Simon joined the team as sous chef soon after and has played a proactive role in the development of the restaurant’s distinctive locally-sourced dishes.
Under Simon’s management, The Tannin Level won Best Lunch at the Oliver Awards in 2014. Since he joined Norse, the restaurant received a glowing review from The Observer’s top food critic Jay Rayner during its first year and has been listed in the Waitrose Good Food Guide and the Michelin Guide.
Paul Rawlinson said: “Simon has been an influential member of the close-knit team at Norse for most of it’s life. His talent and commitment to the business makes his internal promotion well deserved. It’s refreshing to be able to make a significant leadership change in the confidence that our business is in safe hands as we move forward.”
The new head chef already has plans to introduce more preservation techniques, to enable locally-sourced and foraged foods to be used year-round on the menu. He is also looking through Norse’s back catalogue to revisit, refresh and develop some of the most popular dishes enjoyed by diners in the first two years.
Simon said: “I am really excited to take on the role of head chef at Norse and continue to create innovative dishes which fuse Nordic cuisine with local Yorkshire produce. I am passionate about independent businesses and a major drive for 2016 will be to further develop links with local suppliers.”
Working alongside Simon in the sous chef role will be Dominic Henderson, 23, who joined Norse 18 months ago as a trainee. Like Simon, Dom’s passion lies in creating new dishes for Norse that are influenced by traditional Scandinavian cooking and preservation techniques. Dom’s focus at the moment is on desserts and breads.