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Harbour Hotel Bristol has appointed head chef Sebastian Merry, who brings nearly two decades of fine dining experience to the role.
Merry, a Bristol native, will lead the Harbour Kitchen, the hotel’s restaurant on Corn Street.
The hotel said it will “evolve under his leadership with a focus on seasonal British ingredients and international influences”.
Trained in classical French cuisine, Merry has worked in several Michelin-starred and award-winning kitchens, including Restaurant Gordon Ramsay, Le Gavroche, Chewton Glen Hotel and Spa, and 1 Lombard Street.
He has also held senior roles at private members’ clubs and partnered with chef Freddie Bird at Littlefrench and 1 York Place.
His international experience includes a stint as head chef at Sheer Rocks in the Caribbean – named best restaurant in the region by the People’s Choice Awards in 2018 – and work as a private chef aboard luxury yachts in the Mediterranean.
In Bristol, he previously ran ABOE on Whiteladies Road, known for its fine dining small plates, and co-owned Cloak and Dagger in Stokes Croft.
Harbour Hotel Bristol, housed in a converted bank, is part of the Harbour Hotels group. It features 42 rooms, a spa and a city-centre location.
General manager Ben Gay said: “We are thrilled to welcome Sebastian to the Harbour Hotels family. His passion for thoughtful, elevated cooking and his deep understanding of Bristol’s culinary culture make him an exciting addition to the team.”
Harbour Hotel Bristol has appointed head chef Sebastian Merry, who brings nearly two decades of fine dining experience to the role.
Merry, a Bristol native, will lead the Harbour Kitchen, the hotel’s restaurant on Corn Street.
The hotel said it will “evolve under his leadership with a focus on seasonal British ingredients and international influences”.
Trained in classical French cuisine, Merry has worked in several Michelin-starred and award-winning kitchens, including Restaurant Gordon Ramsay, Le Gavroche, Chewton Glen Hotel and Spa, and 1 Lombard Street.
He has also held senior roles at private members’ clubs and partnered with chef Freddie Bird at Littlefrench and 1 York Place.
His international experience includes a stint as head chef at Sheer Rocks in the Caribbean – named best restaurant in the region by the People’s Choice Awards in 2018 – and work as a private chef aboard luxury yachts in the Mediterranean.
In Bristol, he previously ran ABOE on Whiteladies Road, known for its fine dining small plates, and co-owned Cloak and Dagger in Stokes Croft.
Harbour Hotel Bristol, housed in a converted bank, is part of the Harbour Hotels group. It features 42 rooms, a spa and a city-centre location.
General manager Ben Gay said: “We are thrilled to welcome Sebastian to the Harbour Hotels family. His passion for thoughtful, elevated cooking and his deep understanding of Bristol’s culinary culture make him an exciting addition to the team.”
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The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using ‘Content here, content here’, making
The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using ‘Content here, content here’, making it look like readable English. Many desktop publishing packages and web page editors now use Lorem Ipsum as their default model text, and a search for ‘lorem ipsum’ will uncover many web sites still in their infancy.
It is a long established fact that a reader will be distracted by the readable content of a page when looking at its layout. The point of using Lorem Ipsum is that it has a more-or-less normal distribution
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