We have opportunities for chefs of all levels to join our innovative and ambitious kitchen teams in our three independent hotels. Each hotel has its own individuality which is influenced and developed by our Senior Culinary team of Martin Burge, Culinary Director and Jon Ingram, Exec Chef:
Dormy House provides exceptional food in two restaurants: the gastropub-style Potting Shed and fine dining venue the Garden Room, which has been awarded two Rosettes and is aiming for a third. The Potting Shed offers lunch and dinner; The Garden Room serves breakfast and a choice of two menus for dinner: a three-course à la carte and a seven-course tasting menu.
Foxhill Manor is an eight-bedroom private house hotel offering the highest standards of dining, built on a ‘what you want, when you want it’ philosophy.
The Fish Hotel is home to Hook and is at long last able to live up to its name, offering a menu of the finest, freshest responsibly sourced fish, sustainable shellfish and a few timeless classics from the Field? Rather than land?
To join the chef team on the Estate, you will ideally have experience working within at a 2 Rosette kitchen, however nothing beats the right attitude and a willingness to learn.