On the move: the latest East Midlands hires
Divorce lawyer, Neil Denny, has joined Nottingham-based law firm Roythornes Solicitors.
Denny joins the team from a Lincoln-based practice and, with more than 20 years’ experience as a specialist divorce lawyer; he will be responsible for growing the services and client base of the family team specifically in Nottinghamshire.
He said: “I’m thrilled to join the Roythornes team; the firm is at a really exciting stage of development. Seeing a local firm make such an impact for clients across the country is impressive and the main impetus behind my move.
“The challenge of developing the family law offering in Nottingham is really exciting and something to get my teeth into. My focus will be on building relationships with larger organisations so that they know where they can send their clients or staff for clear and practical advice. After all, family law is relevant to almost everyone at some point.”
Kelvin Guest
A new chef has been appointed at Derbyshire farm shop Croots.
Kelvin Guest, who as head chef has worked at establishments that have been listed in The Good Food Guide and the Michelin Guide, has recently joined the team at the farm shop in Wirksworth Road, near Duffield.
Using some of the best local ingredients and produce, Kelvin hopes to boost the culinary reputation of the award-winning farm shop.
Kay Croot, who runs Croots Farm Shop with husband Steve, said: “Kelvin is passionate about using local ingredients to create simple, brilliant fresh food, which tastes fantastic. He’s had a wealth of experience, including working at Raymond Blanc’s Le Manoir aux Quat’Saisons, and being part of teams that have gained rosettes for food, along with listings in the Michelin Guide and The Good Food Guide.
“Croots Farm Shop is well known for the quality of the food and drink it offers, and Kelvin’s appointment means we can build on that in Shires Eatery and with our catering for special events, weddings and other occasions. Our café is already popular, but we hope to make Croots a destination for a special dining experience too, now that we have a chef of Kelvin’s calibre on board.”
