Eddie Saint named executive head chef of Jesmond Dene House

Eddie Saint has been appointed executive head chef of Jesmond Dene House in Newcastle, following the departure of Danny Parker in April.

Saint joined the boutique hotel in 2021 as senior sous chef and was also responsible for the operations at the Fern restaurant.

He has worked in numerous hotels across the north-east of England, including at Close House and Eslington Villa, and was also a lecturer at Newcastle College, where he led kitchen larder and patisserie classes to levels 1 and 3.

Saint then became head chef of Riley’s Fish Shack in Tynemouth.

In his current role, he will offer a range of fish and homegrown dishes, as well as planning themed events, such as barbecues at the hotel’s Secret Garden Kitchen.

Saint said: “I am thoroughly delighted with the position of executive head chef and am looking forward to using my experience to create some exciting dishes for the guests of Jesmond Dene House and Fern Dining Room and bar.

“I am fortunate to have worked alongside Danny Parker, who has moved onto pastures new, and I wish him all the very best, but I really look forward to the challenges ahead in my new position.”

Parker left Jesmond Dene House in April to pursue a role cooking on a yacht.