The Farncombe Estate in Broadway, the Cotswolds, has announced the appointment of two new head chefs who will be overseen by culinary director Martin Burge who joined the estate earlier this year.
The estate, which consists of Dormy House, Foxhill Manor and The Fish boutique hotel, has welcomed Sam Bowser and Matt Weedon to the group, who will now work alongside Burge, who was appointed in April, on new menus for both Dormy House and Foxhill Manor.
Bowser has been awarded the position of head chef at Dormy House and will now ‘reimagine’ the offering at The Potting Shed, the hotel’s more relaxed dining space and The Garden Room, the a la carte gastronomic restaurant.
He boasts experience at the likes of Whatley Manor – where Burge was previously as executive chef – as well as Le Manoir aux Quat Saisons with Raymond Blanc; Le Gavroche with Michel Roux Jnr and The Square in Mayfair with Philip Howard.
Bowser and Burge will develop a new menu at The Garden Room, which will launch on September 6.
Weedon has been appointed as the head chef at Foxhill Manor, the exclusive eight-bedroom private house hotel. Here, the ‘Whatever Whenever’ ethos is put into practice whereby guests can choose to eat whatever they want whenever they want and wherever they want.
He comes from a wealth of experience including stints at Glenapp Castle and Lords of the Manor.
Andrew Grahame, CEO, Farncombe Estate commented: “I am delighted to welcome both Sam Bowser and Matt Weedon to the team along with our new culinary director, Martin Burge. This is a very exciting time for Farncombe Estate and I believe that with these new appointments and culinary developments across the hotels, we will put Farncombe Estate on the food map and ensure our food offering is a standalone reason to visit for our guests.”
Following these developments, the next stage for Martin Burge and executive head chef John Ingram will be the development of a new restaurant at the Fish, the third hotel at the Farncombe Estate – which is currently being conceptualised.