The Kings Head in Cirencester has appointed Dave Watts as the hotel's new executive chef.
Watts will be overseing the culinary direction of the hotel, working alongside the Vineyard Group's executive chef Daniel Galmiche.
Watts spent eight years training with Raymond Blanc at Le Manoir aux Quat'Saisons and has also held roles at Hurst House on the Marsh Manor in Carmarthenshire, and at Cotswold House hotel in Chipping Campden where he was head chef.
The chef was also named as a "chef to watch" by the Good Food Guide during his time at Cotswold House.
Watts said: "The Kings Head is a fabulous property bursting with character and charm and I am really keen to get stuck in and lead the team in creating tasty, uncomplicated food for hotel and restaurant guests to enjoy at any time of the day. There are many great restaurants in Cirencester and I'm looking forward to getting the Kings Head firmly on the restaurant map."
The Kings Head opened in 2014, having closed for redevelopment in 2007. It has 45 rooms, extensive wine list and a subterranean spa.