DANESFIELD House has welcomed a new chef to their mists, after Adam Simmonds left after seven years.
Billy Reid is taking up the helm of all food operations at the hotel, following a successful Winter Residency heading up the Oak Room.
His wide-ranging experience includes roles at Northcote, L'Escargot, The Vineyard at Stockcross and The Belvedere in Holland Park.
Billy will continue his style of traditional food from his classical background, turning simple ingredients into well executed modern British restaurant food.
He said: "I am very much looking forward to the challenge of steering Danesfield House Hotel and Spa forward and I am particularly keen to build a strong training and development ethic with the team. With two restaurants and a busy events business the variety is here to develop a wonderful training environment for young chefs"
Executive Chef Adam Simmonds left after seven years at Danesfield House Hotel and Spa to open his own restaurant in London. For more details visit www.danesfieldhouse.co.uk
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