With 20 years experience, Tonks joins from Searcys at The Gherkin where he worked as executive chef, with former roles including chef de partie at L’Odeon (London) and The Dorchester hotel.

Under his lead, Restaurant at Sanderson’s new menus will reflect Tonks flair for ‘contemporary British techniques and flavours,’ incorporating ever-changing, seasonal produce into his breakfast, lunch and dinners.

As well as daily specials and a set three-course menu, dishes will include: crab, spiced avocado, melon and black radish; sea bass with crushed Jersey royals, asparagus and brown crab ketchup; and arlette mille feuille, pink berries and speculoos ice cream.

The Sanderson said it is “thrilled to welcome Tonks’ creative flair and the exciting new focus he brings to the menu. His wealth of experience from years on the London restaurant scene is clearly showcased in the new menu, and promises to take The Restaurant at Sanderson to brilliant new heights.”