Jon Ingram has been appointed executive chef at the 17th century, four-AA-star Cotswolds hotel Dormy House.
He joins from his previous role as executive head chef at Blue Boar Smokehouse & Bar at the InterContinental Westminster hotel (now the Conrad St James), and takes over from previous chef Paul Napper, who has been appointed head chef at the Evesham hotel, Worcestershire.
Having started working in his grandparents' pub aged 15, Ingram's career has since spanned roles at Cliveden in Buckinghamshire, the Grove in Hertfordshire, and the Burj al Arab in Dubai.
Ingram has now brought his own cooking philosophy to the 40-bedroom Dormy House, which was named AA Hotel of the Year 2015 for England last week. It has two restaurants: the Garden Room, and the Potting Shed. The first offers garden views and an outdoor area during the summer. Regularly-changing dishes here take inspiration from Ingram's time in the Middle East and Europe and include Za'atar chicken breast, ras al hanout tiger prawns, and a chilled gazpacho consomme.
In contrast, the Potting Shed offers rustic, English classics, such as treacle-smoked salmon, and Cotswold pie, plus 18-hour slow-cooked pork belly with apple and rosemary sauce, and crackling.
Desserts include churros with chilli chocolate and fresh raspberries, Evesham plum creme brulee with almond sprigs, and a crumble souffle with seasonal fruits.
The hotel also has private dining rooms for groups of eight or more.
Ingram will also oversee Dormy House's eight-bedroom sister property, Foxhill Manor, which opened in June this year. Guests can go ‘off-piste' with their food choices, choose from the existing a la carte, or design their own event or wedding menu.
Owned by the same family since 1977, Dormy House is a member of hotel consortiums Pride of Britain, and Small Luxury Hotels of the World. It underwent a multi-million pound refurbishment in 2013, which also included an overhaul of the spa facilities by February 2014.