Hand Picked Hotels has appointed Graeme Nesbitt as director of F&B to implement a new dining strategy across the 20-strong group.
In the newly created position, Nesbitt, who was previously general manager for two years at the Lygon Arms hotel in Broadway, Worcestershire, will oversee all food and beverage operations across the group's restaurants, in-room dining and banqueting. He will work closely with operations director Douglas Waddell and group executive chef Matt Ashton.
Fifteen of the hotels hold two AA rosettes, while the Grand Jersey has three rosettes.
bitt said he was "delighted" to join Hand Picked Hotels as the group set about elevating its focus on food and local engagement.
"The opportunity here is phenomenal; with hugely talented chefs and remarkable dining rooms across the group, Hand Picked has all the right ingredients to build upon its stellar reputation for exceptional food and drink, and I look forward to driving forward some exciting changes to create new dining experiences for in-house guests and the local community."
Waddell added: "With his extensive experience in operations, management and leadership, we're thrilled to welcome Graeme on board.
"His vision for where he wants to take the food and beverage offering at Hand Picked exactly mirrors our own, and we're looking forward to him introducing new menus, working with our local suppliers and driving our quality, service and training programmes within the F&B environment to deliver an authentic, first-class dining experience for our guests that both aligns with our brand values and fits the local destination."
bitt has joined Hand Picked Hotels with nearly 25 years' experience in the hospitality industry. He began his career in 1994 as a chef at Gleneagles in Aucheterarder, Perthshire, before moving on to work in a number of London kitchens, including those at the Dorchester, the Savoy and Claridge's in London.
Nesbitt's first stint at the Lygon Arms was as executive head chef in 1998, before moving to the St Andrews Bay Golf Resort and Spa on the east coast of Scotland, where he spent five years working his way up from executive chef to director of food and beverage, and then resident manager. He was later appointed general manager at Malmaison in Edinburgh and Birmingham, before moving in to run Cameron House, Loch Lomond; the Mere Golf Resort & Spa, Knutsford, Cheshire; and the Welcombe golf course and hotel, Stratford-Upon Avon.