Chef Joseph Williams has joined Tudor Farmhouse in Gloucestershire’s Forest of Dean as head chef, replacing Rob Cox.
The three-red-AA-starred, 20-bedroom hotel was named Country Hotel of the Year in the 2019 Good Hotel Guide and was originally a 13th century working farm.
Williams joins the two-AA-rosette, 40-cover restaurant from the Saracen’s Head Inn at Symonds Yat, where he was head chef for two years. In his new role he heads a brigade of five to oversee the restaurant’s menu, focusing on seasonal British cuisine using quality locally sourced ingredients.
He is working with the hotel gardener to extend the kitchen garden’s supply to the restaurant, as well as the hotel’s forager, Ed Drewitt, on making the most of the hotel’s orchard and berries growing in the area.
The restaurant is open for lunch, afternoon tea and dinner and offers a seven-course tasting menu.
Williams said: “I am delighted to have joined the team here at Tudor Farmhouse and I’m hoping to bring my own modern style to their menus. This is also the chance for me to develop myself, and the team so we can continue to seek new ways to showcase the area’s seasonal ingredients and surprise and delight our guests.”
Owner Colin Fell added: “We are thrilled to welcome Joe to our team. He brings with him such energy and some really exciting ideas which our guests have already been enjoying.”