Amberley Castle has appointed Conor Toomey as executive chef, replacing Robby Jenks who has moved to the Vineyard, near Newbury.
South African-born Toomey takes up his new role in Amberley, West Sussex, on 6 March. He will join the four-red-AA-star, 19-bedroom hotel from the four-AA-star, 30-bedroom Storrs Hall hotel in Windermere, Cumbria, where he was head chef for two years.
Earlier in his career, Toomey worked at the Latymer restaurant at Pennyhill Park, Bagshot, Surrey, as sous chef under Michael Wignall for four years, before taking up his first head chef position at Coworth Park in Ascot, Berkshire, in 2012.
Toomey will be reunited with his former boss Wignall, who is now executive head chef at Amberley's sister hotel, Gidleigh Park in Chagford, Devon. Both properties are owned by Brownsword Hotels.
Toomey said he was looking forward to joining the team at Amberley Castle. "Both the hotel and restaurant have an excellent reputation and I look forward to growing this further," he said.
The menu at Amberley Castle includes a seven-course tasting menu at £85 per head and an à la carte menu at £67.50 for five courses.
Jenks moved to the Vineyard at the end of last month, to replace Daniel Galmiche, who has moved on after seven years in the role.
Robby Jenks to replace Daniel Galmiche in head chef role at the Vineyard >>Piers Vowles takes on GM role at Amberley Castle >>Michael Wignall to replace Michael Caines at Gidleigh Park >>Looking for a job? See all the current hotel vacancies available with The Caterer Jobs >>
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