Michael Thompson has been appointed head chef at Cub, Hoxton.

Thompson joins Cub from Fodder, a now closed pop-up which focused on foraged, sustainable food. While Fodder suits Cub’s forward-thinking ethos, the chef does have classic pedigree too – Thompson has also worked at Fera at Claridge’s and Pollen Street Social as junior sous and chef de partie respectively.

Cub was set up by cocktail guru Ryan Chetiyawardana, best known for his cocktails at Sea Containers (note: not the terrible food), and Doug McMaster, of Brighton restaurant Silo. It has been popular with reporters in its short time open.

Some believe the restaurant to have served them “one of the most innovative meals in a long time”. Others find the food “thoughtful, sensitive, sometimes genius… served by passionate staff”.

McMaster said of the new appointment: “Michael is fiercely impressive; his cooking ability and his flair for sustainable luxury are driving Cub forward to a very special place.”

Said Thompson: “Having the opportunity to work with someone like Doug, and learn from him, is a great opportunity. I’m keen to explore sustainability not just from a sourcing point of view, but looking at other elements and aspects of being sustainable that can be brought in to a venue.”