On-trade appointments

The latest appointments see Maxxium UK strengthen its spirits and cocktails training scheme, and Le Cercle in Chelsea gets a new head chef.

Maxxium UK

Maxxium UK has appointed two trainers to its spirits and cocktails training scheme - Mixxit. Amanda Humphrey and David Miles are to join global Mixxit manager Wayne Collins.

Humphrey is a former bar manager and Miles was brand development manager at Maxxium. The trio are to travel around the UK, hosting category-led education sessions.

Maxxium UK's on-trade sales director, Jim Grierson, said: "We are really excited to be launching this exceptional new team and entering a new phase in Mixxit's history. Mixxit and its values run through the very core of our business and the combined talents of Mixxit's new figureheads and their passion for mixed drinks and cocktails will ensure that it continues to build momentum, as well as cement its reputation as one of the best training schemes available today."

Le Cercle

Michael Gray, the former sous chef of Pascal Aussignac's one-Michelin-starred Club Gascon, has been promoted as head chef of Le Cercle, French lounge and restaurant located in Chelsea.

Gray has more than 10 years' experience in kitchens including the Altitude restaurant at the Shangri-la Hotel in Sydney and Le Caprice in London before joining as sous chef at Club Gascon, in West Smithfield.

"Working with Pascal Aussignac has been great so when he offered me the head chef position I accepted straight away as I had heard many good things about the restaurant." he said. "Le Cercle's reputation is famous as a French gourmet destination that provides a unique and memorable guest experience in Chelsea. I feel privileged to be a part of this team."

Gray has introduced a new section in the a la carte menu dedicated to beef called Beef Club. It includes a selection of quality beef courses, sourced from Bannockburn Farm in Scotland.

• Sommeliers