Elisha Carter has been appointed Head Chef of the Restaurant at Charlton House & Monty's Spa near Bath, Somerset.
Carter, whose CV includes Lola's, Lindsay House and Silk at the Courthouse, is concentrating on using local, organic ingredients, including produce from Charlton House's own farm, Sharpham Park, such as Rare Breed White Park Beef, Manx Loghtan Hebridean Sheep and Red Deer.
Home-grown spelt will also be used in many of the dishes in place of wheat.
General Manager Michael Conrad- Pickles said, "Spelt isn't used much in this country because it's so expensive, but it makes sense to use it because it's very low in gluten and so many people have wheat allergies now."
He added that Carter's new menus would see "a return to his roots". "It'll be nothing like he did at Silk, which didn't really work, but will be simple, good English cooking with some classical dishes."