The four-AA-star, 24-bedroom Cavendish hotel at Baslow, on the Chatsworth Estate in Derbyshire, has appointed Alan Hill as head chef.
He replaces Mike Thompson, who held the head chef position at the hotel for four years and is now heading a recruitment agency and consultancy called Chop Chop Chef.
Hill has spent the past 10 years in pubs, heading up the kitchens of the Devonshire Arms at Beeley and its sister inn at Pilsley, both which are located on the Chatsworth Estate and are part of Devonshire Hotels & Restaurants, owned by the Duke and Duchess of Devonshire. The Cavendish hotel is also owned by the Duke and Duchess, but sits outside Devonshire Hotels & Restaurants.
Earlier in his career, Hill spent six years as sous chef at the Michelin-starred Juniper in Altrincham, Cheshire, before undertaking head chef positions at the Box Tree in Ilkley and Holbeck Ghyll in Windermere.
Hill said he was ready to step away from the day to day running of pubs and get back to creating honest tasty food that keeps customers returning.
"The menus will reflect my interpretations of popular classics and diners will definitely see changes. My signature dishes of crab salad and lemon tart are already on the menu.
"I have plans to develop a kitchen garden which, as well as providing me with fresh seasonal produce, will be an added attraction for the hotel."
The Duke of Devonshire added: "I am pleased that Alan has chosen to work at the Cavendish hotel continuing his long relationship with both the estate and the local food producers many of whom supply the Estate Farm Shop. He is a talented and experienced chef and it heralds a new era for dining at the Cavendish."
The Cavendish hotel, which currently have two AA rosettes, features four dining options: the Garden Room, which is open for all-day dining, the Galley Restaurant, the Kitchen Table for four diners in the kitchen and the 10-seat private dining room.
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