Bedford Lodge Hotel & Spa appoints Jordan Ryan as executive head chef

Jordan Ryan has been appointed executive head chef at the Bedford Lodge Hotel & Spa in Newmarket, near Cambridge.

Suffolk-born Ryan joins the Review Hotels property from the Chestnut Group, where he was based for eight years, most recently as multi-site head chef.

At Bedford Lodge Hotel & Spa, he will be responsible for overseeing the two-AA-rosette Squires restaurant, where he will serve seasonal dishes showcasing Suffolk’s produce.

Ryan said: “It’s all about creating unforgettable experiences for guests, with dishes that tell a story.  I’m really excited to make my mark and build on the hotel’s exceptional food offering. 

“Managing people has always been one of the most rewarding parts of my job and I’m passionate about creating a positive kitchen culture where everyone can thrive. I look forward to joining such a talented team and working with local suppliers to create menus that our guests will genuinely look forward to returning for.” 

Noel Byrne, chief executive at Bedford Lodge Hotel & Spa, added: “We are thrilled to welcome Jordan to the team. His enthusiasm for seasonal cuisine truly aligns with our commitment to providing exceptional dining experiences for our guests that celebrates the rich flavours of Suffolk.”  

Bedford Lodge Hotel & Spa was built in the 1820s as a private hunting lodge for John Russell, the sixth Duke of Bedford. 

Review Hotels consists of the Bedford Lodge Hotel & Spa and the Rutland Arms hotel.

In its latest full-year results to March 2025, the hotel company posted a profit before tax of £227,000, up from a loss of £594,000 the prior year.