Aged just 24, Harvey Perttola is now one of the youngest head chefs in the city and aims to continue the restaurant’s ambition of offering “fine dining without the pretence”. Perttola is already making moves to ensure that Maribel, which opened a year ago this month, is accessible to all with the introduction of a new a la carte menu and simplified tasting menu.

Serving up a new direction for Maribel, Perttola has launched an a la carte menu that offers diners three courses for £39, dishes like asparagus, egg yolk and lardo; lamb, pea, sheep’s curd and manjari chocolate and mint; the restaurant continues to celebrate great food, created with the finest local produce.

Speaking about his new role, Perttola comments: “Becoming head chef at a restaurant like Maribel really is a dream come true for me. I have been working in kitchens since I was 14 and have loved the thrill of creating brilliant food ever since. For ten years, I have learnt from the very best in the business and now is my chance to showcase what I can really do.

“For too long ‘fine dining’ has been stuffy and out of reach for some, and I want to change that. Come in your trainers if you want… this isn’t about the setting and making people feel uncomfortable; it’s about bringing people together to enjoy delicious food, prepared by a team who loves what they do.”

Perttola boasts an impressive first decade in hospitality; he was originally taken on by David Colcombe, working in the kitchen at Opus on Friday and Saturday nights whilst still at school, before joining Hampton Manor, where he was part of the team who cooked for Michelin when they were awarded their star.

His career continued to Swinfen Hall and saw him become a finalist and runner up in the 2017 Chef Stagiaire, as well as a finalist in the 2018 British Culinary Federation Young Chef of the Year. He joins following Maribel’s decision to part ways with Richard Turner, who launched the restaurant in May last year.

Speaking about the appointment of their new head chef, Maribel’s general manager, Gilles Larroque, adds: “Maribel opened a year ago and we have always been about celebrating great food; avoiding the gimmicks and removing some of the preconceptions around fine dining. Since joining the team, Harvey has really pushed this as his direction for the restaurant; he’s young and passionate and wants our diners to just enjoy great food.

This is a really exciting time for Maribel and the introduction of our flexible menus mean that we can introduce an even wider spectrum of food lovers. There’s a real buzz in here now and I can’t wait for our customers to come in and experience a new, more relaxed Maribel.”