Tudor Farmhouse in Forest of Dean in Gloucestershire has appointed Joseph Williams as its new head chef.
The restaurant with rooms, which was originally a 13th century working farm, is owned by Hari and Colin Fell and has now welcomed Williams to head up the 2 AA Rosette restaurant and a brigade of five.
He boasts experience working under two highly acclaimed Michelin starred chefs; Shaun Hill at The Walnut Tree in Abergavenny, as well as BBC Two’s 2018 Great British Menu winner Chris Harrod at The Whitebrook in Monmouthshire.
He then moved onto his first head chef position at The Saracen’s Head Inn at Symonds Yat for two years.
Now part of his new role at Tudor Farmhouse, Williams will introduce a series of new dishes to the hotel’s menus, focusing on locally-sourced ingredients and seasonal British cuisine.
The 40-cover restaurant is open for lunch, afternoon tea and dinner daily and also has a seven-course tasting menu with an optional flight of six wines attracting a local and resident trade.
Williams is working with the hotel’s own gardener to extend the kitchen garden’s supply to the restaurant, as well as the hotel’s own forager, Ed Drewitt, on making the most of the hotel’s orchard and berries found locally.
Colin Fell, proprietor, commented: “We are thrilled to welcome Joe to our team. He brings with him such energy and some really exciting ideas which our guests have already been enjoying from Salt cod brandade and octopus to Pumpkin tart with Cinnamon & Whisky ice cream.”
Williams added: “I am delighted to have joined the team here at Tudor Farmhouse and I’m hoping to bring my own modern style to their menus. This is also the chance for me to develop myself, and the team so we can continue to seek new ways to showcase the area’s seasonal ingredients and surprise and delight our guests.”
Tudor Farmhouse was most recently the hotel was named Country Hotel of the Year by the Good Hotel Guide for 2019.