The Gallivant in Rye has announced the appointment of former MasterChef: The Professionals contestant Nico Fitzgerald to the role of executive chef.
Originally from Gibraltar, Fitzgerald started his career working for a private catering firm serving banquets for the Royal Gibraltar Regiment and other branches of the British Armed Forces in Gibraltar.
He later attended the Le Cordon Bleu cookery school in London, and has since worked in some of the country’s top kitchens, including in Heston Blumenthal’s one Michelin-starred The Hind’s Head, Adelina Yard and London Stock restaurant.
The Gallivant restaurant serves an ever-evolving menu which utilises the restaurant’s surroundings, with over 80% of the produce sourced within 20 miles. In his new role, Fitzgerald will continue this ethos, forming close relationships with suppliers to deliver fresh, local and seasonal menus.
The restaurant at The Gallivant is open to hotel guests for breakfast, lunch and dinner and non-residents for lunch and dinner only.
The chef’s culinary inspiration comes from his childhood, watching and eventually helping his mother and two grandmothers cook meals for their family. Fitzgerald is said to have a deep-rooted belief that serving great food is about showing those gathered around the table that you love them.
Fitzgerald commented: “I am delighted to be a part of The Gallivant team and all the future growth plans we have – it is a great place to work, with staff and guest happiness at the centre of everything we do.”
Harry Cragoe, owner of The Gallivant, added: “As we grow The Gallivant this year, with a new opening later in 2023, Nico Fitzgerald’s enthusiasm and positivity alongside his enormous talent in the kitchen will help us reach new levels of customer (and team) happiness.”
Cragoe will open The Gallivant Littlestone Beach in Kent later this year, a short drive from the original property.
