Dan Miles appointed head chef at No 15 Great Pulteney Bath

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No 15 Great Pulteney, Bath’s newest boutique from Ian and Christa Taylor, has announced the appointment of a new head chef.

The new hotel, which opened in December 2016, has appointed Dan Miles, who joins from his most recent role as sous chef at The Gainsborough Bath Spa. The move marks Miles’ debut position as head chef.

Prior to The Gainsborough Bath Spa, Miles spent two years as chef de partie under Anthony Boyd at La Trompette, London, worked as a pastry chef under Alan Murchison at the Michelin-starred L’Ortolan in Reading and held commis chef and junior sous positions at the Michelin-starred Lucknam Park Hotel & Spa, near Bath.

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“I am thrilled to be joining the team at No.15,” says Miles. “The hotel is one of the most exciting openings in Bath and the quirky yet relaxed atmosphere has so much to inspire new and exciting developments in the kitchen. I’m looking forward to creating simple, accessible, family-style sharing dishes that people really want to eat, using the best quality seasonal ingredients.”

No 15 Great Pulteney is home to Café 15, the hotel’s relaxed restaurant, which is open every day for breakfast from Wednesday to Sunday for lunch and Friday and Saturday evenings for dinner.

Miles will create dishes such as poached cod with butter beans infused with chorizo and saffron with garlic aioli and smoked salt, Fowey mussels with leeks, cider and smoked bacon and fresh salads such as shaved courgette with goat’s curd, watercress, pine nuts and a lemon dressing.

Upstairs in Bar 15, Miles will introduce tapas-style dishes, such as polenta chips with baba ganoush, dukka and Cambodian wedding day dip, quail scotch eggs with homemade ketchup and local cheeses.

Afternoon tea will also play an important role, with a fun nostalgic nod to childhood favourites such as custard creams, peanut brittle and marshmallows all on the menu.

Ian Taylor, owner of No.15 Great Pulteney said: “We are delighted to be welcoming Dan to the No.15 Great Pulteney team. He comes with many exciting food concepts for the hotel and we look forward to seeing him in action.”

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