He was previously sous chef at Fraiche in Oxton where he helped to achieve four AA Rosette awards, retain the restaurant’s Michelin Star and achieve The Times Best Restaurant of the Year accolade.
Prior this, he worked at The Lawns for two years as a sous chef, before embarking on a year-long culinary tour of the Far East.
“It’s a real honour to be joining the team at Grafene,” said Mounsey (pictured). “My style of food is different than you will have experienced at Grafene previously – and this is not by accident.
“I want to evolve the menus and be adventurous, delivering creative British dining that will challenge the taste-buds. This is combined with our passion for only using the very best ingredients in every dish. I hate pompous though. Which is why Grafene and I are a great combination.
“The restaurant team delivers the contemporary atmosphere that allows my food to be enjoyed in a relaxed dining setting. There are exciting times ahead, and I am loving the opportunity and challenge!”
Paul Roden, owner of Grafene, added: “The appointment of Ben as head chef will further enhance Grafene’s reputation as serving some of the region’s finest British food and drink.
“His skills and depth of creativity are the perfect match for our work here and reinforce our focus on delivering the finest quality food, that diners will truly enjoy.”