Storrs Hall has appointed Andrew Beaton as head chef.
Beaton joined the 30-bedroom, four-star hotel in February from his most recent role at Miller Howe.
Prior experience also includes a three-year stint at Raymond Blanc’s Le Petit Blanc in Oxford.
He then returned to the Lake District to work at Linthwaite House with then head chef Andrew Nicholson, who is now general manager of Storrs Hall.
He joins Storrs Hall at a busy time as the hotel has spent the past five months preparing to launch six new luxury lake view lodges in the autumn.
Beaton said: “It is wonderful to be working alongside Andrew Nicholson again, this time as head chef, at one of the most successful and welcoming hotels in the area.”
In recent weeks, hehas implemented a new dinner menu featuring seasonal, local ingredients and refreshed the bar menu, which focuses on British Classics.
Andrew Nicholson, general manager at Storrs Hall, said: “We are delighted to welcome Andrew to the team. We’ve had some really positive feedback from our guests on Andrew’s new menu and we cannot wait to see what he does next as we move into the new seasons.”