Collin Brown is now the executive head chef of the Cottons Rum Shack portfolio, with sites in Camden, Shoreditch, Notting Hill and Vauxhall.
Jamaican-born Brown has worked in Europe and the Middle East. In 2008 he opened his self-titled, fine dining Caribbean restaurant in Canary Wharf and in 2013 he returned to Jamaica to oversee his own restaurant and cookery school at Trident Castle.
He launched his own range of Caribbean sauces and seasonings in Tesco in 2015.
Already shaking things up at Cottons, Brown is launching a new Sunday roast dinner menu for the East weekend. Guests can add bottomless drinks with any Sunday menu order for £20.
“I’m thrilled to be joining London’s best-known Caribbean restaurant brand,” says Brown. “I’m currently working on menu development and have lots of other exciting plans in the pipeline so watch this space.”