Seaham Hall has announced the appointment of new head chef Ross Stovold, who joins the five-star Durham boutique from his role at Isle of Eriska Hotel and Spa.
He takes over from Simon Bolsover, who has left to join The Wedgewood Hotel in Canada as executive chef.
Keen to introduce a ‘no foam, no smear’ approach to the dining at Seaham Hall, Stovold will now head up the kitchen for the hotel’s Byron restaurant, as well as oversee all F&B operations.
He also hopes to encourage all the kitchen staff to feel more connected to the ingredients they use and generate an enthusiasm for cooking which is then passed onto the guest.
Not a fan of fads, Stovold has a genuine passion for foraging. On Eriska Island, he discovered over 40 wild, edible species of plant, seaweed, nuts, berries, mushrooms and herbs.
He aims to spend time with the restaurant team hunting for similar ingredients in Seaham Hall’s 37 acres of garden, and on the beach nearby.
Managing director of Seaham Hall, Ross Grieve, says: “I am absolutely delighted to welcome Ross Stovold to Seaham Hall. His new menu is full of creative dishes and unique flavour pairings, and I greatly admire, and concur with, his celebration of the individual ingredients and their source. We are all very excited about his refreshing methodology, which fits in very well with Seaham Hall.”