Thornton Hall Hotel and Spa has appointed a new head chef to its award winning restaurant.
Ben Mounsey, 28, joins The Lawns from Fraiche in Oxton, where he served as sous chef for just over two years.
Prior to his time at Fraiche, Ben worked at The Lawns for two years as a sous chef, before embarking on a year long culinary tour of the Far East.
Benstarted out in the kitchen as a pot washer when he was 16 and worked his way through the kitchen ranks. He obtained a degree in culinary arts management at Birmingham University, while continuing to hone his craft and develop his passion for cooking.
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He said: “I’m really looking to build on the fantastic standard of dining The Lawns is renowned for.
“Myself and the team will focus on our gourmet and tasting menus and gradually introduce new dishes that marry our appetite for good, honest, food with the fine dining experience diners at the hotel have come to expect.
“Ultimately, we want to ensure we continue to cater for our customers and deliver an exemplary dining experience.
“I’m looking forward to returning to The Lawns kitchen and bringing the skills gained in the intermittent years to bear and really getting stuck into the role.”
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Andrew Richards, who has worked at the hotel for five years, has been promoted to the role of executive chef.
In this role, Andrew will oversee the running of the entirety of the hotel’s dining offer, including The Brasserie/Tapas & Grill, The Lawns and the hotel’s events and functions, including weddings and dinners.
Andrew, originally from Sheffield, has over 17 years’ experience in the industry and joined the team from Mallory Court Hotel in Leamington Spa.
He said: “We’re really excited to welcome Ben back to The Lawns as we continue to invest and improve across the hotel.
“He brings true skill and drive to the role, he will build on the high standards of the restaurant and continue to improve the dining experience.
“The dining offer at the hotel is constantly evolving and I’m looking forward to growing the food operation.”