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Danesfield House appoints Billy Reid as executive head chef

08 January 2014 by
Danesfield House appoints Billy Reid as executive head chef

Four-star hotel Danesfield House Hotel & Spa in Marlow, Buckinghamshire, has appointed Billy Reid as executive head chef.

Now responsible for all the hotel's food operations, Reid has already spent a winter residency in the Oak Room, the 87-bedroom hotel's fine-dining restaurant, formerly known as restaurant Adam Simmonds at Danesfield House, which held a Michelin star.

Reid's appointment at Danesfield follows a career working in many leading restaurants and hotels in the UK including including Nigel Haworth's Northcote, London restaurant L'Escargot, the Vineyard at Stockcross and the Belvedere at Holland Park. Most recently, he was working as a consultant chef for the Vineyard Group, following a period as executive chef at Searcys St Pancras Grand restaurant.

His focus will be on creating original and modern British food from simple ingredients.

Commenting on the appointment, general manager Anthony Cox, who joined the hotel in October from the Vineyard at Stockcross, said: "Billy is highly regarded in the trade for his approach and has cooked in some brilliant kitchens over the years, so I am particularly pleased to bring him to Danesfield House."

Reid takes over from former chef Adam Simmonds, who left the hotel in late October to focus on opening his own restaurant.

The hotel's more formal restaurant, the Oak Room, serves lunch (at £23-29 for two or three courses) and dinner (£55 for three courses) from Tuesday to Saturday, while the less formal Orangery is open all day every day, and also serves afternoon tea.

Since opening 20 years ago, Danesfield House has established a strong reputation as a quiet retreat just a short drive from London.

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