The four-red-AA-star Dormy House hotel in Broadway, Worcestershire, has appointed Ryan Shilton as head chef.
Shilton has joined the hotel from the head chef role at the two-AA-rosette restaurant Larder Lichfield in Staffordshire, having previously headed the kitchen at the three-AA-rosette Swinfen Hall hotel, also in Lichfield.
In his new position, he will be responsible for the Back Garden restaurant and the more casual offer in the Potting Shed, under culinary director Martin Burge, who will continue to oversee the hotel’s fine dining restaurant MO.
Dishes at the Back Garden include caramelised smoked duck breast with endive tart and spiced beetroot, while the Potting Shed may serve chicken Kiev with parsley mash and seasonal greens.
Shilton said: “This is a hugely exciting opportunity for me. I am looking forward to building on the reputation of the Back Garden with new ingredient-led menus spiked with a touch of theatre and excitement, showcasing the fantastic local produce the Cotswolds has on its doorstep, and to adding more accolades to its repertoire. With the Potting Shed, I am developing a menu that is relevant to its more relaxed, faff-free setting, whilst ensuring that British classic dishes get the respect they deserve, using only the best local and seasonal produce.”
Andrew Grahame, chief executive of Farncombe, which comprises the three hotel of Dormy House, Foxhills and the Fish, added: “We are thrilled to have someone as bright and talented as Ryan bolster and lead the F&B team at Dormy House. Memorable dining is a hugely important aspect of the Dormy guest experience and I am sure Ryan will help take the Back Garden and the Potting Shed to even greater culinary heights.”
Shilton has joined the 38-bedroom Dormy House two months after Stephen Browning arrived at the hotel as general manager.