Hornbuckle brings more than 25 years’ experience to the role, having been named Inspirational Chef of Wales and gaining second place in the Egon Ronay UK Chef of the Year competition in 1998. He has also trained with some of the world’s leading chefs including Bruno Loubet.
“I'm really looking forward to working with the team at The Haven Hotel,” he said. “La Roche has a reputation for delivering fine food and a commitment to using locally-sourced produce.
“I want to develop this further to provide one of the best dining experiences that Dorset has to offer, producing exquisite dishes which equal the hotel’s breath-taking coastal location.”
Hornbuckle will head a 12-strong team at the Dorset-based restaurant, taking charge of the kitchen set-up and menus.
Mark Dicks, general manager at The Haven Hotel, which is part of the FJB Hotels Group, added: “Holding three Rosettes, as Jason has done for a long time, elevates him in to the top 200 chefs in the British Isles and his appointment is a fantastic addition to The Haven Hotel team.”
DoubleTree by Hilton Lincoln
Meanwhile, the DoubleTree by Hilton Lincoln Hotel, which is due to open later this year, has appointed Alec Maxfield as head chef at the hotel’s Electric Bar and Restaurant.
Maxfield, 29, has 15-years' experience in the catering industry and has previously worked at The Swan at Lavenham and at Heston Blumenthal’s restaurant, The Fat Duck.
“I’m delighted to have been appointed Head Chef at the DoubleTree by Hilton Lincoln,” he said. “
“It’s a new and exciting project which offers a rare opportunity to build a restaurant from scratch and make my mark in the region. I’ll also be a lot closer to home which I’m looking forward to.”
The hotel is being built on the site of a former electric substation. The Electric Bar & Restaurant will be open to the public and hotel guests, seating 80 people with space for a further 20 on the rooftop terrace with views across the city. It will be accessible directly from the Brayford via a panoramic glass lift.
Sample dishes
Dishes on the menu will include roast loin of venison with smoked bacon, caramelised pineapple, gin and tonic jelly, glazed turnips and port jus; pan seared diver scallops with apple textures and sherry vinegar reduction and Maxfield’s signature rich liquid chocolate cake with textures of cherry.
DoubleTree by Hilton Lincoln’s general manager Philip Walker said: “This is set to be a unique dining experience and with Alec at the helm we’re looking forward to creating a modern British menu incorporating fresh local produce.
“Alec is a really exciting chef and his dishes are some of the best I have ever tasted. I can’t wait for our guests and the people of Lincoln to be able to enjoy world-class food in beautiful and stylish surroundings.”
