HEAD chef at The Ivy has said he is “very excited” to be leading a large kitchen operation for the high-end chain. 

Bournemouth's newest restaurant launched on November 12 immediately with The Ivy’s Christmas menu. 

Featuring a variety of seasonal selections for breakfast and all-day dining, as well as two and three-course festive set menu and Boxing Day brunch, diners are being promised a festive boom. 

Romuald Richomme, head chef at the Bournemouth restaurant, is leading a team of 47, comprising kitchen porters and manager. 

The chef who has been with The Ivy for six years said: “Being given a new restaurant is a privilege because it’s very different. 

“When you’ve got something running already - I don't want to say easier – but this time around we're building something from scratch from the bottom to the top.” 

He said his team in the “very large” kitchen is “amazing” and have gone through a lot of training in line with Ivy standards. 

“We have a saying at The Ivy that being very good at hospitality and being good at service is two different things,” he said. 

“We do hospitality at The Ivy.” 

The stars of the festive set menu include a creamy, twice-baked stilton and walnut cheese soufflé to start, followed by a turkey ballotine for main, served with an apricot and pork stuffing, a pig in blanket, sprout and parsley mash, cranberry chutney and a rich truffle sauce.  

On the side, guests can select a serving of Brussel sprouts, laden with chestnuts and juicy cranberries.  

And for pudding is a The Ivy Snowman, a vanilla parfait with chocolate brownie, served with milk foam, pandan sponge cake, and topped with honeycomb and popping candy.  

Laura Mills, Managing Director at The Ivy Collection, added: “This season, we wanted to ensure we are providing the perfect festive setting for our guests to make lasting memories with loved ones.  

“We have carefully created menus to elevate the entire festive season, with seasonal specials featured on our all-day dining menu, Boxing Day brunch, and festive breakfast, as it’s never too early in the day to start celebrating.  

“Christmas time can be very busy, especially for those who will be in charge of prepping and cooking the main meal on the big day itself.  

“This is why we want to invite our guests to celebrate with us and let us do the hard work on the days surrounding.  

“We will be serving up magically festive meals with style and fantastic flavour, topped off with our unforgettable Ivy service.”