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Acclaimed hotel chef takes charge of kitchen affairs at Down Hall

Graham Noonan-Chatham, executive chef, Down Hall

Luxury Hertfordshire hotel, estate and spa Down Hall has appointed Graham Noonan-Chatham as executive chef.

In his new role, Mr Noonan-Chatham will oversee the opening of the hotel’s new restaurant concept in July, which will champion British seasonal cuisine and celebrate the produce grown in its own kitchen gardens.

In the meantime, his signature dishes can be found on the newly launched Terrace menu, with dishes including warm spring onion, wild garlic and pumpkin seed pesto; and grilled Shetland squid with spring slaw and chilli jam.

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Mr Noonan-Chatham career has spanned some of Capital’s finest hotels including Le Meridien Piccadilly, Brown’s Mayfair and The Berkeley in Knightsbridge, as well as Pennyhill Park Hotel in Surrey where he honed his 5-star hotel experience as chef de cuisine.

He went on to be appointed head chef at The Langham, and two years later was promoted to executive chef, where he led the repositioning of the leading hotel’s F&B offerings including Artesian Bar, afternoon tea and the property’s extensive conferencing and events facilities.

Mr Noonan-Chatham later went on to oversee the London outlets for organic food producer Daylesford before taking on his most recent position as chef director for Chamberlain’s of London.

He said: “It’s a really exciting time for the hotel, with the launch of a new restaurant concept that will focus on British seasonality as well as afternoon tea, a new menu for our al fresco Terrace and of course our weddings and events packages.

“We have an exciting pipeline of plans focused specifically to our F&B and are looking forward to sharing more in due course.”

Ken Flockhart, general manager of Down Hall Hotel, Spa & Estate, added: “We’re delighted to welcome Graham to the Down Hall team. His experience of working in 3 AA rosette and Michelin-star kitchens is invaluable as we look to take our food to the next level.”

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Andrew Seymour

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