Bishopstrow Hotel & Spa appoints Philip Lewis as executive chef

Philip Lewis has been appointed as executive chef of the two-AA-rosette restaurant at Bishopstrow Hotel & Spa in rural Wiltshire.

It is understood the executive chef position is a new role at the hotel, which will see Lewis work with longstanding head chef Jon Los to develop its offer.

The new menu at the Kaleidoscope Collection-owned venue will place an emphasis on ingredients such as guinea fowl, venison and wild vegetables, with dishes designed to be shared as part of Lewis' ‘feasting' concept.

Ingredients will be sourced from the restaurant's on-site, no-dig garden to minimise its carbon footprint.

Lewis trained as an apprentice in Scotland and has worked in the industry for over 20 years. He began his career as a commis chef in Ayrshire, then moved between several five-star hotels, including the Balmoral in Edinburgh and Browns Hotel in London's Mayfair.

His most recent role was as executive head chef at On-Air dining in London, a prominent aviation caterer in Europe.

Lewis said: ‘‘Joining Bishopstrow is an exciting opportunity to amalgamate both my personal style and the flamboyant spirit of the Kaleidoscope Collection to create something special for the restaurant's rebranding. The emphasis on the customer experience is second to none and there are lots of innovations and surprises to come.''

Ian Taylor, owner of the Kaleidoscope Collection, added: ‘‘We are delighted to have Philip join the team at Bishopstrow as our executive chef. He will bring his many years of knowledge and expertise, sharing some new flavours and celebrating British dishes and techniques, which we are confident will resonate well with guests".