Eshott Hall near Morpeth appoints Andrew Blakey sous chef
16 February 2011
Northumberland hotel Eshott Hall near Morpeth has appointed Andrew Blakey as sous chef. He began his career at the White Swan Hotel in Alnwick before joining the Savoy Grill, London. Head chef Simon Scott enlisted Blakey's help in opening his own restaurant, Les Saveurs De St Avit in the Tarn region of France, which was soon listed in the Michelin guide. Returning to London he worked at the Foliage at the Mandarin Oriental Hotel in Hyde Park before returning to Alnwick as senior sous chef at the Sanctuary.
