Pickett said: “I am delighted to have joined the team at Swan, Shakespeare’s Globe; it’s great to be back on the London restaurant scene and I felt Swan was a perfect fit. We’ve been busy the last couple of months creating our spring menu, which showcases the best spring produce and I can’t wait for people to try it.”

The menu combines Pickett’s French training with British produce and will feature items such as hand-dived marinated scallops with apple and squid ink mayonnaise and vanilla rice pudding with plum compote.

Before establishing his own restaurant, Piquet, Pickett worked under Marco Pierre White at L’Escargot and led the kitchen at Galvin Bistrot de Luxe and Plateau.

Swan Bar and Restaurant is part of Shakespeare’s Globe and run by restaurateur and property specialist Christopher Diccon Wright. Swan also run The Globe’s bar and event spaces and the theatre’s café and tap house.