Recently appointed chef, Ross Stovold, has devised a new seven-course tasting menu at Seaham Hall in Durham.
Tailored to guests’ particular preferences, the menu is designed to showcase local suppliers, and also features a variety of ingredients foraged from the hotel’s grounds and nearby beaches. Stovold joined the five-star clifftop boutique back in April, bringing with him a passion for British ingredients and unique preservation techniques. Renowned for his fuss-free yet delicious dishes, Stovold was previously head chef at the Isle of Eriska Hotel and Spa, which gained Michelin Star status under his tenure.
Guests at the coastal retreat can also go foraging in the hotel’s gardens, and ingredients gathered will be incorporated into that day’s menu.