Luxury hotel Lower Slaughter Manor in the Cotswolds has appointed Nik Chappell as executive head chef.
The three-AA-rosette restaurant is open for lunch and dinner, including an a la carte offer and a tasting menu starting at £65 for five courses.
Chappell is expected to continue developing the menu, which focuses on regional and seasonal ingredients. November dishes include the dry-aged Cotswold beef sirloin and spinach bread pudding, with wild mushrooms, carrots and Perignéux sauce, and desserts such as Valrhona dark chocolate tart, confit orange sorbet and roast hazelnuts.
His previous head chef positions include restaurants L'Ortolan (for which he won four AA rosettes), Mallory Court and the Tudor Room.
The hotel is also set to appoint general manager at Slaughter's Country Inn as general manager in November.
Lower Slaughter Manor (along with Slaughter's Country Inn) is part of the Andrew Brownsword Hotels collection.
Commenting on the appointment of Chappell, Jason Carruthers, chief executive of Andrew Brownsword Hotels said: "We're delighted to welcome Nik to Lower Slaughter Manor. With great ambition and working with his dedicated and successful kitchen team, we're excited to see Nik's menus and look forward to our guests enjoying his excellent dishes."