Danesfield House Hotel & Spa Appoints Billy Reid as Executive Chef January 2014
Danesfield House Hotel & Spa is delighted to announce that following a successful Winter Residency heading up the Oak Room at Danesfield House, Billy Reid is taking the helm of all food operations at the Hotel as Executive Head Chef.
Billy Reid's wide-ranging experience includes roles at prestigious establishments such as 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.
“I am very much looking forward to the challenge of steering Danesfield House Hotel & 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”
Anthony Cox, General Manager at Danesfield House, commented:
“Billy is highly regarded in the trade for his approach and has cooked in some brilliant kitchens over the years, so I am particularly pleased to bring him to Danesfield House.”
The Oak Room is open Thursday to Saturday, Noon until 2pm, for lunch; and Tuesday to Saturday, 7pm until 9.30pm, for dinner. Lunch is priced at £23 for two courses and £29 for three courses; and dinner at £55 for three courses. The less formal Orangery is open seven days a week serving breakfast, lunch, afternoon tea and dinner with stunning views.
To make a reservation please call: 01628 891010