The Vineyard Group has announced that Tom Scade has been appointed as executive chef at the five-star The Vineyard in Stockcross.
Scade will join from The Ritz Hotel in London where he is sous chef to John Williams MBE and will replace Robby Jenks, who leaves the hotel in late April to take up a role at The Samling in the Lake District after three years at The Vineyard.
Scade initially trained under John Williams before going off to run his own business as chef / general manager at The Mariners Rock in Cornwall.
He was also head chef for two Michelin star chef, Martin Blunos in Bath, and then opened The Crab and Boar in Chieveley as head chef.
Scade returned to The Ritz as Sous Chef in 2016, the year the hotel gained its first ever Michelin star.
Andrew McKenzie, managing director of The Vineyard Group says: “I first met Tom at the Crab and Boar and loved his food. When the opportunity arose to bring him to The Vineyard I was delighted. He has trained under the one of the best chefs and kitchen managers in the world so has developed a disciplined approach to cooking; he also has a great, imaginative palate – a winning combo you rarely come across and one that makes me very excited for the future at The Vineyard!”
The Vineyard is a 5 red star hotel and spa, famous for its service, 3 AA Rosette restaurant and award-winning 30,000 bottle wine cellar.
The property is a member of Relais & Châteaux and Pride of Britain Hotels and is privately owned by Sir Peter Michael and family.