Popular Dining Destinations Cottonopolis, Edinburgh Castle and Libertine Appoint New Executive Chef

Shaun Moffat will head up the three restaurants, driving further sustainability and innovation.

By Emma Davidson | September 26th '22

South African born and naturalised Londoner, Shaun Moffat has worked his way up through kitchens from the South West of England and to the capital. Having previously worked with Mark Hix and the Jamie Oliver Group, Moffat also specialised in live fire cooking at John Salt and headed-up the Middle Eastern grill house, Berber & Q from opening.

Furthermore, Moffat comes from Manteca, Shoreditch, which was awarded a Bib Gourmand and came in at number 11 in the National Restaurant Awards ‘Top 100’.

Of recent times, Moffat was part of the senior culinary team at the sustainable and ethically responsible member’s club, The Conduit – a collaborative community of people committed to creating a prosperous and sustainable future. He has also worked the kitchens at Nest, a hyper-seasonal tasting menu restaurant in Hackney.

Building upon a strong focus on vegetables, Moffat cooking celebrates the English seasons and utilises a ‘nose to tail’ eating ethos. By throwing pickling and ferments into the mix, his dishes come together to create comforting and exciting menus to be enjoyed by all.

Moffat said: “Alongside my passion-project, ‘Win Some’, I have a real devotion for only cooking in a sustainable and seasonal way. I’m really looking forward to joining the group to drive their offering further.

I can’t wait to become a part of Manchester’s already thriving restaurant scene, and in particular, to immerse myself with its local traders, farmers and gardeners to create the best offering available.”

With directors Nick and Hayley Muir at the helm, the group provides the city with some of its most popular hospitality destinations. They commented: “This is a really exciting time for our venues. We’re always looking for ways to progress our food and drink offering, and feel that Shaun’s creativity, sustainable ethos and passionate drive will elevate our menus to the next level.”