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Michelin Chef appoints team from top London restaurant to lead the kitchen at The Rectory

rob weston

The Rectory, a hotel and restaurant in the Cotswolds, has announced the appointment of Michelin-starred Chef Rob Weston.

Having spent the last twelve years at the helm of Michelin-starred La Trompette in Chiswick, Weston will now oversee the complete food offering at the hotel and its sister pub, The Potting Shed.

Previously in his career, Weston has run the kitchen at Harvey’s for Marco Pierre White, worked at Guy Savoy in Paris and as Head Chef at Le Gavroche. He spent over 10 years as Phil Howard’s right-hand man at The Square before joining La Trompette in 2010.

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He will be joined by Tarryn Bingle, originally from Auckland in New Zealand, who will come onboard as Head Chef of The Rectory.

Bingle trained at culinary school in New Zealand before relocating to Sydney to work at Aria with Mat Moran. She then transferred to EST working under Head Chef, Peter Doyle and after three years made the move to London. Her first job was with Anthony Dimitri at Arbutus, before joining La Trompette to work with Rob where she has been for the past nine years.

Alex Topp will take the role of Head Chef at The Potting Shed. Originally from Australia, Topp cut his teeth working in his parents’ Italian restaurant. After several stints at a variety of top restaurants in Australia, he then won a competition which led him to join The Ledbury in London. After this, he took on a position at La Trompette and climbed the ranks to Head Chef under Rob’s training and guidance. 

Pete Sawyer will join as Head Pastry Chef. Sawyer trained at Leiths and worked at Kopapa in London, as well at Chiltern Firehouse and Angler, before joining Weston at La Trompette. He has also spent time living in Copenhagen and working at Marchal in the city’s prestigious Hotel D’Angleterre. 

The new menu at The Rectory, whose restaurant has 65 covers, will focus on provenance and seasonality.

Sample dishes might include fallow deer with smoked potatoes, runner beans and garden beets or bramley apple crumble souffle with damson ripple ice cream.

The Rectory comprises 18 individually designed bedrooms, with 15 in the main house and three in a separate cottage.

Tags : APPOINTMENTSCAREERShotel chefsMichelin star
Eamonn Crowe

The author Eamonn Crowe

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