Andrew Birch is to fill the position of executive chef of Lainston House in August 2017, Exclusive Hotels & Venues has announced.
Birch will join Lainston House in August 2017 overseeing all food offerings, including the 3AA Rosette The Avenue restaurant.
Birch said: “I’m delighted to be joining Lainston House and am very much looking forward to bringing my passion and experience to such a renowned hotel.”
Birch began his career working with the Tanner brothers in the South West, where he discovered a passion for cooking seafood, something he would go on to further develop under Michelin-Star chef Kenny Atkinson at his restaurant on the Isle of Scilly.
After stints at Whatley Manor, Lower Slaughter Manor and London’s Café Royal, Birchtook residence as Senior Sous Chef at the 3AA Rosette and Michelin-Starred Montagu Arms in the New Forest.
Birch went on to become head chef at Fishmore Hall in Ludlow, where his dishes centred around quality, seasonal produce. Birch will make the most of Hampshire’s own ingredients with a menu based around British suppliers.
“I truly believe that British suppliers are at the root of the success of contemporary British cuisine, and I’m extremely excited to bring to life a menu which reflects this,” Birch said.
General manager, Gaius Wyncoll, said: “Andrew comes to us from a hugely impressive background, and we are thrilled to welcome him to the team. We’re very excited about what Andrew has planned and are looking forward to an exciting new chapter at Lainston House.”