Andrew Watts named head chef at the Tawny

Andrew Watts has been appointed head chef at the Plumicorn restaurant at the Tawny hotel in Staffordshire.

He was previously executive chef at Hawkstone Hall and Gardens in Shropshire, where he was responsible for setting up the kitchen from scratch during a £5m refurbishment.

Watts will introduce a new menu at the Tawny using produce from the surrounding area and its kitchen garden, which is set within the 70-acre grounds of the Consall Hall Estate and Gardens.

Dishes will include of pigeon breast with hispi cabbage, hazelnut, and blackberries; stonebass with brown shrimp, dill, potato, and samphire sauce; and toffee apple with roasted apple, cinnamon crumb, and salted caramel.

“Guests can expect a wider variety of food to choose from next year, with some unexpected twists,” said Watts.

The Tawny opened in July 2021 and features 55 shepherd’s huts, treehouses, boathouses, and wooden cabins for overnight stays.