The Kings Head in Cirencester has appointed Dave Watts as the boutique hotel’s new executive chef.
Watts will now oversee the overall culinary direction of the hotel and work alongside The Vineyard Group’s Michelin starred executive chef Daniel Galmiche.
Watts joins the 45-bedroom boutique with a wealth of experience, including right years training with Raymond Blanc at Le Manoir aux Quat’ Saisons where, after started as commis chef, progressed through the ranks to become the hotel’s senior sous chef.
He also has held position locally at Hurst House On The Marsh Manor, in Carmarthenshire, and at Cotswold House Hotel, in Chipping Campden where he was head chef. During this time, Dave was named ‘chef to watch’ by the Good Food Guide.
Speaking on his appointment, Watts said: “The Kings Head is a fabulous property bursting with character and charm and I am really keen to get stuck in and lead the team in creating tasty, uncomplicated food for hotel and restaurant guests to enjoy at any time of the day. There are many great restaurants in Cirencester and I’m looking forward to getting the Kings Head firmly on the restaurant map.”
The Kings Head reopened in 2014 after almost a seven year redevelopment period and was quickly established as one of the best hotel launches of the year for the area.