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Thornton Hall Hotel appoints executive chef and head chef

24 March 2016 by
Thornton Hall Hotel appoints executive chef and head chef

Thornton Hall hotel and spa has promoted Andrew Richards (pictured left) to executive chef and appointed Ben Mounsey (right) as head chef for its restaurant the Lawns.

Richards replaces Matt Worswick, who started his new role as head chef of the Latymer at Pennyhill Park earlier this month.

Having joined Thornton Hall as a junior sous chef in 2011, Richards will now oversee the running of its entire dining offering. This will include the hotel's brasserie, private dining, lounge bar and banqueting facilities.

Originally from Sheffield, Richards has more than 17 years' experience in the industry and joined Thornton Hall from Mallory Court hotel in Leamington Spa.

He said: "The dining offer at the hotel is constantly evolving and I'm looking forward to growing the food operation. From the Lawns and the Brasserie to our great Wirral afternoon teas and the banqueting delivered for weddings and charity dinners, we will be maintaining and improving all areas of the dining offer in order to guarantee that our customers remain at the core of what we do."

Mounsey joins the Lawns from Fraiche in Oxton, where he served as sous chef for just over two years.

Prior to that he worked at the Lawns as a sous chef for two years and then embarked on a year-long culinary tour of the Far East.

Richards added: "We're really excited to welcome Ben back to the Lawns as we continue to invest and improve across the hotel. He brings true skill and drive to the role; he will build on the high standards of the restaurant and continue to improve the dining experience."

Mounsey has more than 12 years' experience in the industry, having first started as a pot washer when he was 16, before working his way through the kitchen ranks.

He said: "I'm really looking to build on the fantastic standard of dining the Lawns is renowned for.

"Myself and the team will focus on our gourmet and tasting menus and gradually introduce new dishes that marry our appetite for good, honest food with the fine dining experience diners at the hotel have come to expect."

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