Conor Toomey has been appointed head chef of the Michelin-starred restaurant at the Isle of Eriska hotel in Oban on the west coast of Scotland.
He replaces Paul Leonard, who recently joined the Devonshire Arms Hotel & Spa in Bolton Abbey, North Yorkshire, as head chef of its three-AA-rosette Burlington restaurant.
Toomey, originally from South Africa, joins the island from Amberley Castle in Sussex where he was head chef. He previously worked as Michael Wignall's sous chef at the Latymer restaurant at Pennyhill Park in Surrey, which held two Michelin stars, and as head chef at Storrs Hall hotel in Windermere, Cumbria.
He starts his new role at the 25-bedroom, luxury property today. It is located on a 300-acre private island and a member of the Relais & Châteaux collection.
Toomey said: "I am thrilled to join a hotel with such an outstanding reputation for its food and the opportunity to use fresh island produce. Foraging will continue to be a big part of what we do as well as using the kitchen gardens and greenhouses to create seasonal dishes. I look forward to continuing where Paul left off."
Gordon Cartwright, executive general manager, added: "It's an exciting time for Conor to be joining the Isle of Eriska, especially following the investment in the hotel and future plans. The recent refurbishment of the lounge areas and the completion of four new self-catering properties continue to see the island develop."
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