Andrew Brownsword Hotels has announced the appointment of Chris Eden as executive head chef of Gidleigh Park in Devon, replacing Chris Simpson who left the hotel in January.
Eden will join the five-red-AA-star, 26-bedroom hotel in Chagford on 1 September from Driftwood in Portscatho, Cornwall, where he has been head chef for 12 years. The Cornish-born chef has retained a Michelin star for Driftwood since 2012.
Last year Driftwood was awarded a fourth AA rosette, becoming one of only four establishments in Cornwall to hold the accolade.
Eden said: “Having grown up in the south west, to take up this role at Gidleigh Park is the stuff of childhood dreams. Gidleigh Park’s great team, beautiful setting and iconic reputation combine to make this such an exciting opportunity and I can’t wait to get started.”
Having spent most of his career in the south west, Eden also spent time earlier in his career in London, cooking for Paul Gayler at the Lanesborough, Chris Galvin at the Orrery and for Phil Howard at the Square. He returned to Cornwall in 2007 to take up his position at Driftwood.
A spokesperson for Andrew Brownsword Hotels said: “We are delighted to welcome Chris and are looking forward to him bringing his produce-led ethos to the kitchens of Gidleigh Park. His style, beautifully laced with touches of adventure and invention, creates refined plates where flavour is king.
“Chris’ passion for great produce is infectious, always handled with exceptional skill and care, and we are very much looking forward to enjoying his menus at Gidleigh Park.”
Simpson left Gidleigh Park earlier this year after 12 months in the post. He had replaced Michael Wignall, who headed the kitchen at Gidleigh Park for two years after following in the footsteps of Michael Caines.
Simpson’s head chef Gareth Howarth has been leading the Gidleigh’s kitchen team since January.
Gidleigh Park is one of 14 hotels in the collection of Andrew Brownsword Hotels, owned by Andrew and Christina Brownsword.
Gidleigh Park announces the departure of executive head chef Chris Simpson >>