Chestnut Group Announces New Executive Head Chef

May 20, 2016

 

20 May 2016


Chestnut Group Announces New Executive Head Chef

Suffolk-based hospitality company, The Chestnut Group, has recruited acclaimed chef, Dan Grigg, to the new role of Group Executive Head Chef. The arrival of Grigg is a major coup for the company which aims to set new benchmarks in hospitality experiences by delivering fantastic food, quality service and stylish interiors.

 

Grigg joins The Chestnut Group at an exciting time as the company continues to build a portfolio of inns, restaurants and hotels with an East Anglian footprint.

 

Working with the Group’s Head Chefs, he will be responsible for crafting inspired seasonal menus and overseeing the kitchen teams, delivering the level of service and guest experience that have seen him credited by the catering industry throughout his career to date.   

 

The Group’s portfolio includes its first opening, The Packhorse Inn near Newmarket, which has been awarded 3 AA Rosettes and The Rupert Brooke in Grantchester. Grigg will also be tasked to help create the menus and kitchen teams at The White Horse in Easton (due to open in early June 2016) and The Northgate, a boutique restaurant with 9-bedroom accommodation in Bury St Edmunds (opening late this summer).

 

Grigg joins The Chestnut Group having achieved Head Chef status at the age of 25 and been personally awarded Three Rosettes for delivering excellence in food.

 

He is renowned for injecting a sense of theatre and occasion into his food, creating inspired dishes which ignite all the senses. He has earned rave reviews, often credited by the AA at hotels renowned for their culinary experience. These include the Three Rosette Gilpin Hotel & Lake House in the Lake District and the Michelin-starred Samling Hotel in Cumbria.

 

Speaking about joining The Chestnut Group, Grigg, said: “I’m hugely excited about taking the helm in The Chestnut Group’s kitchen. We have a shared goal to mix the best, seasonal produce with creative flair to inject some fun into the dining experience through sensational flavours.

 

“Serving quality food is central to The Chestnut Group’s promise of providing guests with a premium hospitality experience. The company is quickly making a name for itself and we’re already working hard to create what we hope will be celebrated menus and a showcase for East Anglian produce.”

 

As well as working with the Head Chefs across the Group’s properties, Grigg will also be instrumental to the development of its recently launched Hospitality Academy. The two-year Trainee Programme was created to identify and nurture the next generation of hospitality leaders with the offer of a full-time managerial position in The Chestnut Group on completion.

 

Recruits will receive a 360° insight into how to deliver a premium hospitality experience, from culinary training under Grigg for six months to gaining front-of-house training, sommelier tuition and marketing expertise.  

 

  • ENDS –

 

For all media requests, including interviews and imagery, please contact Georgie Hill on 0203 7286 100 or georgie@thomond.co.uk   

 

- Ends -

 

About The Chestnut Group

The Chestnut Group was established in 2012 with the vision to become one of the country’s leading innovators in delivering quality hospitality experiences through fantastic food, quality service and stylish interiors.

 

The Group’s first opening was The Packhorse Inn, near Newmarket, which has been awarded 3 AA Rosettes and 5 AA stars for its accommodation. The portfolio also includes The Rupert Brooke in Grantchester and The White Horse in Easton near Framlingham, which marks the Group’s first move into management.

 

The arrival of The Northgate, a boutique restaurant with 9-bedroom accommodation in Bury St Edmunds – opening late this summer, reflects The Group’s focus on establishing its footprint within East Anglian and developing services across hospitality, management and lifestyle.

Please reload