Top pastry chef Sarah Frankland named executive chef at Penny Hill Park

In her new role Frankland will be responsible for all aspects of the Exclusive Collection hotel’s F&B with the exception of the Michelin-starred Latymer restaurant, which is oversee by Steve Smith.  

This includes Hillfield Restaurant and Bar – the hotel’s ‘hyperlocal’ dining destination – the pastry and bakery team, spa and alfresco dining for Themis and Lily Pond Terrace.

She will also be responsible for in-room dining as well as meetings and events facilities, delivering dining for conferences, weddings and sports teams.

One of the UK's most high profile pastry chefs

Frankland is among the UK’s best known pastry chefs with a CV that includes a stint with chocolatier William Curley and head chef at Yauatcha. 

She has also had significant success on the competition circuit including winning Craft Guild Of Chefs Pastry Chef Of The Year and reaching the finals of Channel 4’s Bake Off: The Professionals. 

“With the support of the Pastry team and the wider kitchen, hotel and spa teams at Pennyhill Park, I am delighted to take the step to executive chef for our incredible resort,” says Frankland, who joined the Bagshot hotel in 2016.   

“Through my years here, Exclusive Collection has invested in my development, not just as a chef but as an inspiring leader for the team. I look forward to continuing to grow and develop in my role for the future of the kitchen operation and food offering.”

Penny Hill Park general manager Graham Copeman added: “I am so excited to be able to recognise Sarah’s leadership skills as well as her culinary expertise through this very deserved promotion. Her success embodies our outlook of developing talent and recognising passion, creativity and commitment.”

“In her new role Sarah also joins our brilliant and diverse Leadership Team as another superb female leader and role model within our business, and for the wider industry.”