London Syon Park, the Waldorf Astoria Hotel in West London, has appointed Neil Thrift as executive chef.
Thrift, who has more than 20 years' experience in the industry, has taken over the role following the departure of Lee Streeton, who has returned to Hix at the Albemarle at the Rocco Forte Collection's Brown's hotel in Mayfair as executive chef.
As part of his remit, Thrift will oversee the hotel's entire food offer, including the flagship Capability restaurant, which serves a fine-dining menu of French and European influences and a chef's table in the hotel's greenhouse. He will also manage the Clubhouse for private parties, the Peacock Alley bar, Brownie's Sundae Bar, offering a selection of sweet treats from the pastry kitchen, and the Sun Deck terrace for summer barbecues.
Special features at the hotel include a herb garden, a trout lake, an orchard, a 2,200sq m vegetable patch with 25 different types of vegetable, a beehive, and a smoker.
Commenting on his appointment, Thrift said: "I love the diversity of working in a hotel - the way each day is different and brings on new challenges. I am looking forward to the day that we are totally sustainable."
Thrift was previously executive chef at the Hilton hotel Canary Wharf and held senior positions at Gleneagles Hotel in Perthshire, the Caledonian Edinburgh and the Swan at Streatley. Most recently he set up the Larder at Castle Ashby, a delicatessen and outside catering business in Northampton.
By Kerstin Kühn
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