Coworth Park, the Dorchester Collection's new country house hotel and spa in Ascot, has confirmed the appointment of Chris Meredith as executive chef.
As part of a restructure of the food and beverage operation, Meredith, whose appointment takes effect on 4 July, will be joined by Scot Turner who has been appointed as food and beverage manager. Turner will take up his post with immediate effect (23 May).
The appointments follow the announcement last month that John Campbell, formerly director of cuisine, had changed his role to a consultancy one for the hotel's flagship restaurant Restaurant John Campbell. Head chef Olly Rouse remains at the helm of the John Campbell kitchen team.
However, Coworth Park head chef Peter Eaton, who had been widely tipped to assume the role of executive chef at the hotel, has been made redundant. A spokesperson for the Dorchester Collection told Caterer: "With regret Peter Eaton has moved on from Coworth Park as his previous role has been made redundant with the new structure. Alternative roles within Dorchester Collection have been offered and declined, and going forwards we will do everything we can to support his search for a new role. We are grateful for Peter's contribution to the launch of Coworth Park and wish him well."
Reporting to general manager Zoe Jenkins, Meredith will oversee the food for the Barn, the Spatisserie, in-room dining for 70 rooms and suites, and banqueting for four private event rooms and a marquee, in all covering events for up to 300 guests. Turner will also report to Jenkins and will oversee all food and beverage operations.
Meredith was previously executive chef and company manager at Punch Bowl Inns and ran the back and front of house operations at the Punch Bowl Inn & Restaurant in Crosthwaite and the Plough Inn at Lupton. Responsible for a team of 98 and a total of 232 covers across the two pubs, Meredith's Punch Bowl Inn was awarded two AA rosettes and was named Pub of the Year in Michelin's Eating Out in Pubs 2009 guide.
In 2002, Meredith repurposed the Samling hotel from an exclusive use property to a hotel and restaurant, and the property was awarded three rosettes, and two stars by the Egon Ronay guide. Meredith moved on at the end of 2004, just before the Michelin Guide published in January 2005 awarded the Samling hotel its first Michelin star. By this time Meredith had taken up the position of head chef at Gilpin Lodge and 12 months later the restaurant was awarded a Michelin star.
Commenting on his new appointment, Meredith said: "Coworth Park has made a formidable impact on the UK market since its opening last year and I'm proud to be joining the team. I am very much at home working in a countryside location with a strong local following and am looking forward to contributing to the food and beverage offering at Coworth Park."
Food and beverage manager Turner's most recent positions include deputy general manager at Cedar Court Grand Hotel & Spa in York and deputy general manager at the De Vere Oulton Hall & Spa in Leeds.
Jenkins commented: "I am delighted to confirm the appointments of Chris Meredith and Scot Turner at Coworth Park. The launch of the hotel has been a phenomenal success and we look forward to welcoming these talented individuals to support the growth of the business. I am extremely proud of all the team at Coworth Park for their hard work and passion in creating one of the world's finest country house hotels; and we are all excited about the next chapter."
By Amanda Afiya
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