UK: Farncombe Estate in the Cotswolds has welcomed a new member of their staff.
Dormy House, one of the resort’s three boutique offerings, has appointed Ryan Shilton as head chef.
Shilton said: “I am thrilled to be relocating to the Cotswolds to join the team at Dormy House and to take up the position as Head Chef. It’s a fantastic time for the hotel following the launch of the Back Garden, MO and their kitchen garden last year.”
Shilton is comig off a tenure at the two AA rosette winning restaurant Larder Litchfield, where he developed his approach to modern british cusine. He intends to bring that approach to the hotel’s two restaurants, the Back Garden and the Potting Shed.
The back garden will continue to offer gastronomically challenging set menus, with dishes like caramelised smoked duck breast with endive tart and spiced beetroot showing off the natural wealth of the Cotswolds. The Potting Shed will, meanwhile, offer heart relaxed favorites with new twists, like jellied ham hock terrine with piccalilli.
This is Dormy House’s second aappointment quisition for its restaurant team as of recent. They hired general manager Stephen Browning in December, in order to support the vision of culinary director Martin Burge.
Farncombe CEO Andrew Grahame said: “We are thrilled to have someone as bright and talented as Ryan bolster and lead the F&B team at Dormy House. Memorable dining is a hugely important aspect of the Dormy guest experience and I am sure Ryan will help take the Back Garden and The Potting Shed to even greater culinary heights.”
The hotel itself is multi-award winning, blending classic British hospitality with the Danish idea of hygge. These new additions will not only allow the team to streamline its food and beverage service, but also will hopefully lead to additional acclaim in the future.
