Calcot Collection welcomes two new senior chefs

Richard Davies, Executive Chef, Calcot

The Calcot Collection has announced two key appointments at two of its properties in Gloucestershire.

Flagship hotel, Calcot, welcomes Richard Davies, who is taking up the role of executive chef, while Jamie McCallum will become The Painswick’s head chef in early September.

Davies joins the 35-bedroom Calcot from The Celtic Manor in South Wales, where he was the launch head chef for the resort’s fine dining restaurant, Epicure.

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Prior to that, he attracted a loyal following as executive chef at The Manor House in Castle Combe near Bath where he gained a Michelin star in 2009 (retaining it for the rest of his time there through to early 2016).

McCallum’s was senior sous chef at Anthony Demetre’s AD12 pop-up restaurant in late 2013 before teaming up with him again at the start of 2014 as head chef at his one-Michelin-starred Wild Honey restaurant in Mayfair.

More recently, McCallum’s insight as a chef has adopted different slants at London’s Waitrose Cookery School and then at the restaurant supplier, Flying Fish Seafoods.

The Calcot Collection’s executive chairman, Richard Ball, said: “It’s very exciting to be welcoming Richard Davies and Jamie McCallum to The Calcot Collection now, anticipating how they will each place their respective characteristic stamps on Calcot and The Painswick. We are delighted that they will play significant parts in driving forward and reinforcing each hotel’s reputation for inspired food and eating out.

“In their own ways, both will draw on Michelin-starred backbone to their careers to date. However, that well-grounded and high-level experience will be honed towards more easy-going translations to match the personality of their particular location.”

Tags : APPOINTMENTSchefsFlying Fish SeafoodsrestaurantsThe Calcot CollectionThe PainswickWild Honey
Emma Calder

The author Emma Calder

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