Brian Hughson has been appointed as Coworth Park's new executive chef. He will take up his new role on 2 July after moving from sister hotel the Dorchester, where he is currently head chef of the Grill.
The appointment follows the departure of Chris Meredith, who is moving to Barbados to join Sandy Lane as sous chef. Meredith was appointed executive chef at Coworth Park in May 2011, following the restructure of the food and beverage operation at the hotel after John Campbell, formerly director of cuisine, changed his role to a consultancy one. The consultancy was terminated last November, a month after the restaurant won a Michelin star.
Prior to working at the Dorchester, Hughson was head chef at Gary Rhodes's W1 restaurant, which was awarded a Michelin star during his tenure and three AA rosettes within seven months of opening. Hughson has also worked as private chef to the Prince of Wales, as well as cooking in London restaurants Pétrus, Rhodes in the Square, Frith Street, 30 St Mary Axe (the Gherkin), and the Savoy Grill.
Reporting to general manager Zoe Jenkins, Hughson will oversee the kitchens for Coworth's two main food outlets - Restaurant Coworth Park and the Barn, as well as the Bar, the Drawing Room, the Spatisserie in the Coworth Spa, in-room dining for 70 rooms and suites, and banqueting for four private event rooms and the marquee for up to 300 guests.
Hughson said that Coworth Park had been leading the pack of English country house hotels since opening in September 2010 and he couldn't wait to be part of it. "This is an exciting move," he said. "It will give me an opportunity to take up a new challenge and cook the food I love best in a beautiful environment with a team that I have already come to know well."
Jenkins said: "Brian has cooked for some exceptional restaurants, he is well liked in the industry and respected as an accomplished leader by his kitchen team. Alongside the spa, food is an integral part of the first-class experience for our guests. We are looking forward to having Brian at Coworth Park to take dining to the next level."
By Janet Harmer
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