Student Pastry Chefs: Your Time has Come!
If you are studying to be a chef and you love pastry, then you must enter our exclusive competition: Student Pastry Chef of the Year 2022.
It’s that simple. There are amazing prizes but, more than that, you’ll learn so much from the experience and the opportunity to meet our amazing judges.
To enter is simple: send a brief CV and short introduction about yourself by Friday 4th March along with three photos of either plated desserts, cakes or decorative items you have produced. Finish this off with a short description outlining why you wish to enter the competition. Feel free to make this a video if you wish.
We’re reaching to all college lecturers to spread the work and encourage your students to enter this potentially life-changing opportunity.
Please email competition coordinator Alexandra Duncan for full competition details and entry form at alexandra@redcherry.uk.com
Entries need to be sent to Alexandra by FRIDAY 4th MARCH.
Our judges, led by UK Pastry Team President, Jamie Houghton of Le Manoir aux Quat Saisons, will assess all entries and notify the 20 successful students by email. These 20 will then be the semi-finalists and will have a specific task to undertake.
Task details
Design a ‘Dessert on the Go’ item, to include ingredients the students must use as supplied by HB Ingredients and equipment supplied by Mitchell & Cooper.
Competitors will need to complete the following for their semi-final submission:
The entry must:
- Include all recipes, an ingredients list, quantities, and methods.
- Show the stages in the production of the dessert snack on the go, either using step-by-step photographs, drawings or a video.
- Be able to be produced in 4 hours, including all its components.
Note: 4 hours is the amount of time the competitors will have if they proceed to the live final, where they will produce the snack to go live in front of the panel of expert judges.
From the 20 semi-finalists 8 will progress to the live final which takes place at Hotel Café Royal in London on Tuesday 10th May where they will have four hours to complete their dessert.
The judges of this years competition are:
- Jamie Houghton – Le Manoir aux Quat’Saisons & UK Pastry Team
- Michael Kwan – Hotel Café Royal & UK Pastry Team
- Chris Underwood – Artisserie
- Thibault Houchard – Alain Ducasse at The Dorchester
- Benoit Blin – Le Manoir aux Quat’Saisons & TV Judge Bake Off : The Professionals
- Daniel Pearse – The Savoy
The competition is being kindly sponsored by Adande, Henley Bridge Ingredients, Mitchell & Cooper, Bragard and Matfer Bourgeat and we are very grateful to these fantastic suppliers for their generous support of the next generation of pastry chefs!
Here’s what last year’s winner, Unaisa Hussein of Leicestershire college had to say:
“This was the first competition I have ever entered and to win it was absolutely incredible. It was an honour to be a part of this competition, especially being a finalist. It was a difficult challenge as all of the other finalists were brilliant and produced some spectacular entremets despite tough conditions and to have won against such strong competitors felt really special.”
Here’s the film of last year’s final:
Get involved today and email Alexandra Duncan for more details and an entry form by clicking here: alexandra@redcherry.uk.com
The Chefs’ Forum wishes you the very best of luck!
Ex-student Chefs from University College Birmingham go Head-to-head for Great British Menu Glory
Two top chefs who trained at University College Birmingham have gone head-to-head in the latest series of a BBC professional cooking contest.
Liam Dillon and Harvey Perttola were among four chefs doing battle in the Central region heats for series 17 of the Great British Menu, which began screening on BBC Two on Tuesday.
The show sees professional chefs from around the country showcase their culinary talents through regional heats to earn a place in the nationwide finals, all competing for this year’s prize of cooking a course at a banquet celebrating the 100th anniversary of the BBC’s first wireless programme.
Liam, who graduated with a Culinary Arts Management FdA from the University’s Birmingham College of Food 12 years ago, is the proud owner of The Boat Inn in Lichfield, which holds three AA Rosettes and is listed in the Michelin Guide.
This series marks a second appearance on the Great British Menu for Liam after being eliminated during the regional heats last year.
Fellow contestant Harvey, currently head chef of Restaurant Six at Nottingham’s famous Trent Bridge cricket ground, made his debut appearance in the competition in Tuesday’s episode.
At the age of just 14, he enrolled on University College Birmingham’s Young Chefs Academy, a short weekly course held on Saturdays which provides schoolchildren with an introduction to the world of cookery (see more details below).
Swiftly going on to work in top Birmingham restaurants, he subsequently became the youngest head chef in the city ten years later, as well as reaching the finals of the British Culinary Federation (BCF) Young Chef of the Year competition in 2018.
Kali Davidson, Head of the Birmingham College of Food, said: “We are really proud of the achievements of our alumni Liam and Harvey. It is great to see them excelling in the industry and having the confidence to appear on television showcasing the food they enjoy cooking.
“The Great British Menu allows them the platform to further advance in their careers, and it allows our learners at University College Birmingham to aspire to these heights.”
How the heats unfolded
Last night’s opening episode of the series saw the duo preparing canapés and cooking a starter and fish course inspired by classic BBC programmes, before having their dishes judged by Birmingham’s Aktar Islam, owner of the Michelin-starred Opheem restaurant on Summer Row.
After last year’s series saw him eliminated during the heats, Liam revealed his hopes of going one better to reach this year’s finals.
“Last year I went for it and it didn’t quite come off,” he said. “But I can’t not keep going for it.”
Scoring six out of ten for his quail starter named ‘Don’t Tell Him, Pike’ – inspired by the sitcom Dad’s Army – Liam went on to impress judge Aktar with his ‘Blue Planet’ fish course, a brill dish inspired by David Attenborough’s documentaries about the human impact on the oceans.
“The link to the brief is very much of the moment,” said Aktar. “The brill was perfect, the salsify added a welcome texture and the texture that came from the chicken skin and the shallot crumb really elevated that dish.”
Receiving a score of eight out of ten was enough to send Liam through to the next episode on Wednesday, when the chefs are challenged to produce a main course and dessert.
Meanwhile Harvey prepared a sweetbread starter named ‘By Order Of The Peaky Blinders’, inspired by the historical Birmingham-based drama series, which scored six out of ten.
He then prepared a monkfish main course called ‘Monkfish Like Mobeen’ – named after local comedian Guz Khan’s series Man Like Mobeen – which included an onion bhaji based on his mother’s recipe.
Judge Aktar praised Harvey for his bhaji. “It was perfect,” he said. “I think your mother would be very proud of you.”
Unfortunately however, his score of seven out of ten was not enough to beat Liam and his other Central rivals, leading to his elimination from the competition.
“You need to leave with your head up high,” said Aktar. “Be proud of what you’ve done, because there has been some incredible cooking.”
Reflecting on his elimination, Harvey said: “It’s obviously a massive disappointment to not get through to cook all my dishes, but I gave it my all. To be here was an absolute honour and a massive achievement anyway.”
The Central heats of Great British Menu continue on Wednesday 2 February from 8pm on BBC Two. You can watch back last night’s opening episode on the BBC iPlayer here.
More culinary competitors
Liam and Harvey are not the only former University College Birmingham chefs to feature on the Great British Menu.
Stuart Collins, owner of Michelin Guide restaurant Docket No. 33 in Shropshire, trained at the Birmingham College of Food two decades ago. He finished ahead of Liam to win the Central region of the competition in last year’s series before making the last two in the starter category of the finals.
Meanwhile there have been other TV competition successes for our students and alumni – among them former Professional Cookery student Dan Lee, who last month returned to talk with current student chefs after being crowned the newest champion of the BBC’s MasterChef: The Professionals in December last year.
He was joined in the same series by current Culinary Arts Management BA (Hons) student Yasmine Selwood, who reached the quarter finals of the competition.
They follow fellow alumni Claire Hutchings, who won the MasterChef: The Professionals Rematch special in 2018, as well as a string of other contestants including Leo Kattou of Birmingham’s Michelin-starred Simpson’s Restaurant and Monty Stonehewer, head chef of the Michelin-starred Peel’s Restaurant in Solihull.
Young Chefs Academy
Our Birmingham College of Food is dedicated to inspiring the next generation of culinary stars, offering a range of opportunities from school age through to postgraduate study.
This includes the Young Chefs Academy, a seven-week programme for schoolchildren aged 14 to 16, which is sponsored by the Savoy Educational Trust and the British Culinary Federation and administered by University College Birmingham.
Delivered through a series of Saturday sessions, the programme teaches students how to prepare and cook a range of starters, main courses, sweets and puddings. In the final session, students prepare appetisers and canapés for invited guests.
Our next Young Chef’s Academy runs from 19 March to 21 May. Find out more here.
University College Birmingham is renowned for providing specialist vocational training for students looking to enter the culinary industry, with world-class facilities and expert tuition provided on a range of college, undergraduate and postgraduate courses as well as apprenticeships.
Discover our full range of courses within our Birmingham College of Food.
Top London Chefs Experience New-Meat™ Nikkei-style at London’s Chotto Matte
London, United Kingdom, 31 January 2022 – In an exclusive event, New-Meat™ pioneer Redefine Meat™ invited 50 chefs to experience its plant-based whole cuts and culinary grade minced meat first-hand. This rare opportunity to gather culinary opinion-makers and leading chefs in one place with the express purpose of tasting a new product, truly put the innovative New-Meat™ to the test.
Catherine Farinha of The Chefs’ Forum comments, “When you’ve got 50 of the best chefs in London sitting down together to try a new product there is no hiding place. Redefine Meat has been tested like never before. Jordan Sclare and his team at Soho’s Chotto Matte designed a special Nikkei menu featuring canapés and 3 courses of Redefine Meat within the 5-course lunch. Redefine Meat’s New-Meat™ beef mince, beef flank and lamb flank are all used in a special dish to showcase its unique qualities – all done in a Peruvian/ Japanese style unique to Chotto Matte.”
The lunch was prepared by Head Chef Chris Woodford, assisted by students from West London College and Central Bedfordshire College to showcase the support that London chefs have for the next generation of hospitality professionals via The Chefs’ Forum Academy curriculum enrichment programme.
The event began with a fantastic selection of canapés developed and prepared by the Chotto Matte team and Louise Wagstaffe, UK Culinary Lead for Redefine Meat, consisting of Oyster Mushroom Tostadita (a Chotto Matte signature), New-Meat™ Lamb Kofta and New-Meat™ bao bun Sliders to demonstrate the ‘swap-in’ versatility of New-Meat™ versions of modern menu favourites.
Film by Gareth Davies Media.
The chefs were then treated to a menu that typifies the Nikkei Japanese-Peruvian fusion taste of Chotto Matte with delicious Nikkei Sashimi, New-Meat™ Mince Gyoza (now permanently on Chotto Matte’s menu), New-Meat™ Beef Flank Teriyaki, New-Meat™ Lamb Flank Spicy Miso and Chotto Matte’s iconic Dessert platter.
Louise Wagstaffe, Redefine Meat’s Culinary Art Consultant, says, “I am delighted to be working with such amazing chefs in the UK on this exciting product endorsed by Marco Pierre White, who says it’s the cleverest thing he’s seen in forty years of being a chef.
“The Chefs’ Forum and the chefs that they work with all have the common aim of living and breathing hospitality and work to support the industry. It is the next generation of chefs in our catering colleges who will really have to work on plant-based menus and reducing meat consumption in their menus, so this is a fantastic opportunity for them to cook with Redefine Meat in a professional kitchen for an audience of top London chefs.”
Photo credit: Harry Elletson
Normal Service Resumes with Chefs’ Forum Academy Chefs Back in College
A huge shout out to all our wonderful chefs who have returned to teaching in person at our academies throughout the UK. January 2022 has seen a flurry of chefs back in college kitchens and delighted to be teaching face to face.
Ross Pike of Oakman Inns and Jay Michael Coward of The Leg Straps have already taught at our latest Academy at Central Bedfordshire College.
Ross said: “It was really great to be back and doing what we love: passing on our knowledge to the next generation. We all did what we could during the various lockdowns and that meant using Zoom and video. Personally, I was happy to do that but now we’re back it’s so much better.
“Having said that I learnt a lot about communicating our message remotely during those times and I’m grateful to The Chefs’ Forum for the opportunity to work with the college in Central Bedfordshire.”
All guest chefs and college lecturers have been given Chefs’ Forum Academy branded chef jackets and the students, branded aprons by our fantastic headline sponsor, Chef Works.
Temporary staffing app, Indeed Flex have also been incredibly supportive in sponsoring learning resources produced for each guest chef lecture and will be undertaking a travelling roadshow to recruit students for part time work in their holidays and weekends.
In Wales, Matt Waldron of The Stackpole Inn and Dean Milburn of The Vale Resort got back into action at Pembrokeshire College with Matt cooking vegan and Dean going more Caribbean.
Matt told The Chefs’ Forum: “I really enjoy working with students and being back in the kitchen with them means a lot. They are so passionate and want to learn so much. It’s really refreshing to be able to teach them new ideas. Like the vegan pumpkin meringue pie dish I made with them.”
Enrico Carloni, Head Pastry Chef at London’s Sushi Samba recently delivered his first masterclass in the UK at West London College, he said
“It is always nice to pass on your passion to other colleagues; From every culinary experience there is always something to learn and we never stop learning from each chef with whom we have the privilege to work with.”
HR Director of Hotel Café Royal, Simon Coulson also supported West London College in giving an inspirational presentation on CV writing and interview techniques to give the students a head start in seeing what is expected of them on entering into industry, at the same time forging fantastic college links with another prestigious employer.
Today’s installment of The Chefs’ Forum Academy at the college saw the students learning how to process live Welsh lobster, creating delicious lobster mac’n’cheese with Crockers Henley Head Chef, Tom Westerland, kindly sponsored by the Welsh Seafood Cluster. Last evening, delicious wild venison and game was sponsored by Lincolnshire Game for an extremely well-attended Burns Night Supper and a butchery masterclass billed for this Friday. It is this hugely generour supplier support that helps us drive down the food cost, whilst enabling the students to process and cook with the finest ingredients that college budgets wouldn’t ordinarily permit.
Meanwhile, Chef Consultant Darren Cooper and Andrew Green from Native went into The Manchester College to support the students in cooking dishes dictated by the curriculum, with their own personal twists including sautéed chicken, pitta bread and Greek salad and choux pastry products, which the students very much enjoyed.
Catherine Farinha said: “We are going from strength to strength with our Chefs’ Forum Academies. It’s great to be back in college kitchens with our chefs doing such a brilliant job of enriching students’ learning with fantastic modern recipes, coupled with classic techniques. Sadly, Coleg Gwent had to briefly pause on having in-person guest lecturers due to Welsh Covid restrictions, but students are very much looking forward to welcoming Dan Bowden from Bristol’s Berwick Lodge into their fantastic teaching kitchens next week. We’re delighted to be expanding our network, with a new academy in Bradford College about to come on stream which means we have more and more opportunity to engage with students and give them a chance to work with top industry chefs and see, first-hand, the type of standards they will be expected to reach when they go out to work in professional kitchens.”
Goodwood Chooses White as New Exec
Alan White, formerly executive chef at The Brighton Grand, has been named as the senior chef at Goodwood Hotel near Chichester. White spent 16 years at the helm in Brighton and will oversee all the cuisine at the Goodwood Hotel and afternoon tea at Goodwood House. He will also head up the Farmer, Butcher, Chef, The Kennels and Hound Lodge.
Managing Director of Goodwood Entertaining and Hospitality Andrew Coggins said:
“It’s been a long-standing goal to bring Alan to Goodwood. Alan’s exceptional experience, dedication and flair for food reflects our passion for perfection, with our own Home Farm providing award-winning, organic produce in our flagship, sustainable restaurant. Coming over from Brighton Alan will have travelled further than our food ingredients.”
White said of his new role:
“I always strive to push myself with new culinary challenges. There are so many opportunities to be creative at Goodwood, while staying true to its heritage. I am looking at innovating new ways to use the estate-reared organic meat and produce along with the best locally-sourced ingredients in a such beautiful countryside setting.
“I can’t wait to put my own stamp on dining experiences for Goodwood’s guests and I’m looking forward to the large-scale meetings and events we have planned in 2022.”
Ruth Hansom Named Newcomer of the Year in 50 Best Gastropubs Awards
William Reed’s 50 Best Gastropub Awards is gaining ground as a genuine list of contenders for the best of British pub food. It demonstrates how many top chefs have put their hat into the pub grub ring. From Tom Kerridge to Stephen Harris and even Heston Blumenthal the pub and its food is a national obsession.
We are particularly excited to see Ruth Hansom and The Princess of Shoreditch in London recognised with a special award for Newcomer of the Year 2022 at the 50 Best Gastropubs Awards.
Ruth has worked with students at The Chefs’ Forum Academy at West London College and has proven herself to be very popular with the students who enjoy her ability to cook and teach with simplicity and empathy.
“I’m really happy for Ruth,” said Catherine Farinha. “She is a joy to work with and her food at the Princess is outstanding. She throughly deserves the recognition as she did when she won Great British Menu and she is a true advocate of how female chefs can climb the culinary ladder. She is definitely one to watch.”
Rankin Wows Chefs with New Japan Series for Sky
50 chefs joined us on Monday 24th January to watch a selection of clips from Paul Rankin’s new series Taste of Japan that screened on Sky over the course of last weekend.
The purpose of the get together, held on Zoom, was to talk about the series and, more importantly, to gauge responses on which parts of the programme the chefs were interested in.
This information will be used by the Japanese government to enable them to market their suppliers, products and rich, bountiful country much more closely, with chefs in mind.
As a forum, we were able to gather together a top list of chefs who did not hold back in their praise both for Rankin’s ability as a host and for the ingredients he was working with. Due to Covid he had been unable to visit the country.
This market insight will prove extremely valuable to the Japanese government in proving the demand for the fabulous array of delicious ingredients available to enhance and enrich UK chef menus with an authentic Asian twist.
Chris Hughes, Chef Lecturer, Halesowen College said:
“I think it was a great programme – I really warmed to Paul Rankin as a front person and his ability to communicate the passion of Japanese products.”
Mitch Griffiths, Sous Chef, The Wellington Hotel, Boscastle said:
“It’s been a great chance for everyone to see an insight inside into Japanese cuisine and thank you to all those involved…I would love to see the full series of programmes.”
Scott Lucas, Chef Consultant and Masterchef of Great Britain said:
“I would happily buy the series if it were available on Amazon, Netflix or DVD – So fascinating and it was an absolute pleasure taking part in the review. I would love to visit Japan as a result of today.”
Richard Hunt, Executive Chef at Courtyard by Marriott, Exeter, brought up the interesting point of future relations between Japan and UK Chefs. He said:
“I often use Nori, dried mushrooms, yuzu, mirin, sushi rice, wasabi, wagyu when cooking Asia-inspired dishes on my menu. Are there any plans from the Japanese government to encourage interaction between Japanese chefs and UK chefs to organise exchanges, to promote inter country food tourism?”
Nigel Jones, Chef Patron, Plas Nanteos, Aberystwyth, commented:
“I love everything Japanese; from dried Bonito to dried Fugu fins for Hiraake.”
Stephen McClarty, Chef Patron of the newly-opened Sharkbait & Swim is a big fan of Japanese ingredients. he said:
“I use a yuzu vinegar for a Ceviche dish.”
As you can see from the comments, of which there were many more, the participating chefs truly relished the opportunity to take part in this ground-breaking digital culinary event.
We are currently gathering a list of chefs who would like to participate in similar events in the future. If you would like to register your interest, please email alicia@redcherry.uk.com
Chefs Wanted to Run their own Restaurant in a 5 star London Hotel – EXCITING NEW TV COMPETITION
Chefs wanted to run their own restaurant in a 5 star London hotel – EXCITING NEW TV COMPETITION.
Yes, you read that right. Top TV Production company Twenty Twenty are making an exciting new series for a major broadcaster and global streaming service. It’s a chef’s competition and the prize is the opportunity to run your own restaurant in one of London’s best hotels.
Interested?
The competition is open to all comers and it’s not necessary to have run a restaurant before. So, whether you work in haute cuisine, a small family restaurant, organise pop-ups or run your own food truck – Twenty Twenty want to hear from you.
To enter simply email: chefcasting@twentytwenty.tv
And good luck! We’ll be rooting for you.
Roux Scholarship: Chef Hélène Darroze Named Honorary President of Judges for 2022 Competition
The Roux Family is delighted to announce that acclaimed French chef Hélène Darroze will lead the panel of judges for the Roux Scholarship final 2022 as Honorary President of Judges.
With her restaurant Hélène Darroze at The Connaught in London holding three Michelin stars, and her three restaurants in France being highly acclaimed, she will bring her stellar experience to the competition. She said: “I am looking forward to discovering the young talent that can be found in the kitchens across Britain. It will be a great honour to be leading the judging panel at the national final in April.”
Chef Darroze is the fourth generation of chefs in her family, although she began her career working on the operational side of hospitality, working with Alain Ducasse at his three Michelin-starred Le Louis XV in the famous Hotel De Paris, Monaco. Ducasse recognised her potential and encouraged her into the kitchen. In 1995, she returned to her home region of Les Landes, when her father gave her the keys to the kitchen of the family-run, Relais & Châteaux affiliated restaurant in Villeneuve-de-Marsan. Eager to develop her own career, Hélène returned to Paris to open her own venture, Restaurant Hélène Darroze. The restaurant received international acclaim and was awarded its first Michelin star in 2001, followed by a second star in 2003. In 2010, Hélène brought her culinary prowess to London and opened Hélène Darroze at The Connaught, which was awarded a Michelin star just six months later, with the second following in 2011. After a complete refurbishment, the restaurant reopened in September 2019 and was awarded the ultimate three stars in the 2021 Michelin Guide.
Meanwhile in Paris, Jòia by Hélène Darroze opened in September 2018; and in July 2019 her flagship restaurant was relaunched as ‘Marsan by Hélène Darroze’ which is named after the capital town in her home region of Les Landes. It holds two Michelin stars. Most recently, in July 2021, she opened Hélène Darroze at Villa La Coste, in Provence, France, having been seduced by the opulence and diversity of the vegetables and fruit from the region.
Chef Darroze is no stranger to judging chef competitions, having been a judge on the TV French television series Top Chef (similar to the UK’s Masterchef: The Professionals) since 2015. We cannot wait to introduce her to our six national finalists.
Michel Roux Jr said: “Hélène is an icon of our industry, with her inimitable style she brings joy to every plate of food she creates. It is such an honour to have her joining the Roux Scholarship judging panel for 2022.”
Alain Roux said: “We are so fortunate to welcome Hélène as Honorary President of the Judges. Hélène’s mentorship is a very special gift to our Scholarship and the next generation of chefs who flow from it.”
Simon Hulstone, Michelin-starred Chef Patron of The Elephant in Torquay said on Twitter: “Chefs, I say it every year and every year I’m proved correct This competition will change your career! Don’t think, act…get your entries in!”
The Judges
The judging panel will remain the same for the 2022 competition and the regional finals and national final will be overseen by: Alain Roux, Michel Roux Jr, Brian Turner CBE, Sat Bains (Scholar 1999), André Garrett (Scholar 2002), Simon Hulstone (Scholar 2003), James Martin, Clare Smyth MBE, Rachel Humphrey and Angela Hartnett OBE.
Important dates:
31st January 2022: Deadline for applications.
24th March 2022: Regional finalists compete, each cooking their written recipe plus a mystery basket dessert recipe challenge. Regional finals take place at University College Birmingham and University of West London. Six national finalists will be shortlisted.
11the April 2022: National Final at Westminster Kingsway College, London. Award dinner at The Mandarin Oriental Hyde Park, London.
Prizes
The winner receives up to £12,000, to support their career development and an invitation to cook and train under the supervision of a leading chef at a prestigious three-star Michelin restaurant anywhere in the world for up to three months. This is in addition to a host of fabulous prizes from our sponsors.
Our sponsors
The Roux Scholarship is sponsored by a number of companies, whose support is vital: Aubrey Allen, Bridor, Flying Fish Seafoods, Global Knives, Hildon Natural Mineral Water, Champagne Laurent-Perrier, L’Unico Caffe Musetti, Oritain, Regent Seven Seas Cruises, Restaurant Associates, TRUEfoods, Udale Speciality Foods, Urbani Truffles UK Ltd and Wellocks.
Go to www.rouxscholarship.co.uk for more information about the Roux Scholarship competition and details of the long list of prizes, courtesy of our sponsors and preferred partners.
Weston Super Excited to Take on Whatley
Chef Ricki Weston has landed his first Executive Chef role by taking over from Niall Keating at Whatley Manor in Oxfordshire. The former head chef under Keating has been promoted and will now be in charge of the entire food offering at Whatley. Weston joined Whatley Manor in 2018 as sous chef and became head chef in 2020.
“We feel very lucky to be moving into Whatley’s next culinary chapter with Ricki Weston at the helm,” said Sue Williams, Wheatley’s General Manager.
“He brings to the role a fresh focus on the finest British ingredients and some interesting traditional cooking techniques, all of which perfectly complement our sustainability goals. I feel very excited to watch Ricki lead the team to deliver more exceptional eating experiences for our guests.”
“I feel honoured to have been given this opportunity to head up such a quality and committed team, and in such a fabulous kitchen, all in the beautiful setting of Whatley,” said Weston.
“The hotel has had a long history of being one of the best UK foodie destinations, so I have a lot to live up to, and I cannot wait to start developing my recipes and evolving a whole new dining offering.”
Ricki Weston previously worked under Matt Gillan at The Pass and Sat Bains at Restaurant Sat Bains in Nottingham. Whatley Manor will close on 27 January and reopen on 4 February with a brand new menu for the Dining Room.
Niall Keating left Whatley to concentrate on his own ventures including his debut restaurant, Lunar in Staffordshire.
