Levy appoints regional executive chef for Scotland
Levy UK + Ireland, the sports and entertainment division of Compass Group UK & Ireland, has appointed David Bell to the new role of regional executive chef in Scotland.
In his new role, Bell will lead the culinary teams across its venues in Scotland, as well as supporting menu development and training in the business.
He has joined Levy from BaxterStorey, where he was culinary lead for Scotland and the North. He had been with the business for eight years, holding various regional development roles during that time.
Bell will also work with Compass Scotland to lead skills workshops; support innovative menu creation, including an increase in plant-based options; and co-ordinate supplier visits to ensure that teams have a strong understanding of product provenance. The new role is part of the Compass' regional approach and follows the launch of Compass Scotland in 2020.
He said: "My role with Levy is a great opportunity to get our culinary teams excited about new ingredients and new methods, and use this motivation to create delicious new menus. My key focus is to drive an energetic, exciting and bold new food culture in Scotland. This culture supports everything around food, service and customer experience, and we want to consistently grow and improve.
"I truly love cooking and I really enjoy engaging with people about food, and helping them understand seasonality and a farm to plate ethos. We already have training lined up and I'm excited to pass on my knowledge and watch how the team learns and responds."
David Hay, managing director of Compass Scotland, said: "David has displayed a great deal of leadership in previous roles and a real passion for teaching and inspiring teams, in particular young chefs. Through training workshops, site visits and mentorship, he will use his experience and passion to motivate the culinary teams to consider what is possible with food. And to this end, he will also be instrumental in menu development, bringing his creativity to ensure we make the most of seasonal and local produce. We're thrilled to have him on board."
