Sous chef steps up to the plate for new head chef role


Thornton Hall Hotel and Spa in Wirral has appointed a new head chef to take over its award-winning restaurant.

Ben Mounsey joins the team at the four-star 62-bed hotel from his role of sous chef at Fraiche in Oxton, where he worked for the last two years.

This is not his first experience of the kitchen at Thornton Hall, as prior to his time at Fraiche, he was sous chef at the hotel’s 3 AA Rosette Lawns Restaurant, before heading off on a year-long culinary tour of the Far East.

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He will now head up Thornton Hall Hotel’s 3 AA Rosette Lawns Restaurant

Speaking on his new role, Mounsey said: “Ultimately, we want to ensure we continue to cater for our customers and deliver an exemplary dining experience.

“I’m looking forward to returning to The Lawns kitchen and bringing the skills gained in the intermittent years to bear and really getting stuck into the role.”

Andrew Richards, who has worked at the hotel for five years, has now been promoted to the role of executive chef. He will be responsible for overseeing the hotel’s entire food and beverage operation, including The Brasserie, Tapas & Grill, The Lawns and the hotel’s events, functions and weddings.