Dormy House, part of the Farncombe Estate in the Cotswolds, has announced the appointment of a new head chef.
Ryan Shilton joins to head up the kitchen, following the appointment of Stephen Browning as general manager in December last year who replaced Pim Wolfs.
Shilton has been hired after the departure of head chef Sam Bowser, who left in December to join Llangoed Hall after two and a half years.
In his new role at Dormy House, Shilton will be responsible for the Back Garden restaurant, which opened last year under the helm of estate culinary director Martin Burge, and casual dining eatery, The Potting Shed.
Burge will continue to oversee Dormy House’s fine dining restaurant, MO.
Shilton joins from his role as head chef at the two AA Rosette restaurant, Larder Lichfield.
Prior to Larder, he was head chef at Swinfen Hall Hotel.
The new appointment has also allowed Farncombe to streamline its F&B team.
Under the direction of Martin Burge, Jon Ingram has taken on the newly created role of culinary specialist, overseeing procurement, stock management, team rotas and risk assessment.
David Hall joined as head chef at The Fish last September whilst Richard Thorpe continues in his role as head chef at the eight-bedroom private house hotel Foxhill Manor.
Commenting on Ryan’s appointment, Andrew Grahame, CEO of Farncombe stated: “We are thrilled to have someone as bright and talented as Ryan bolster and lead the F&B team at Dormy House. Memorable dining is a hugely important aspect of the Dormy guest experience and I am sure Ryan will help take the Back Garden and The Potting Shed to even greater culinary heights.”
Shilton added: “This is a hugely exciting opportunity for me. I am thrilled to be relocating to the Cotswolds to join the team at Dormy House and to take up the position as head chef.
“I am looking forward to building on the reputation of the Back Garden with new ingredient-led menus spiked with a touch of theatre and excitement, showcasing the fantastic local produce the Cotswolds has on its doorstep, and to adding more accolades to its repertoire. With The Potting Shed, I am developing a menu that is relevant to its more relaxed, faff-free setting, whilst ensuring that British classic dishes get the respect they deserve, using only the best local and seasonal produce.”