Former Seaham Hall chef Martin Moore has joined Rockliffe Hall, the multi-million pound hotel and golf club near Darlington, as head chef.
Moore, who was head chef at Seaham Hall`s Ozone Restaurant and in charge of banqueting and private dining operations there, will oversee all catering operations at the new venture, including the fine dining restaurant, the spa`s bistro and golf clubhouse restaurant.
He said: “This is a dream job for me. Opportunities like this don’t arise often and Rockliffe Hall is a development I’ve kept tabs on for some time. I’m looking forward to bringing the five-star aims of the venue into the kitchens and onto the plates of our guests and visitors.
“I have enjoyed my time at Seaham Hall immensely and leave there with many great memories and experiences. Now is the time, though, for me to start creating a number of new experiences for at Rockliffe Hall.”
Moore`s first job will be to devise menus for the golf clubhouse restaurant which opens in July. He will be joined by senior chef Luke Taylor who arrives from Solberge Hall Hotel and Restaurant in Northallerton.
St James` Hotel & Club in London has also made two new appointments to its sales team.
Kate Dixon joins the 60-room hotel as director of sales and marketing from The Franklin Hotel in London.
The hotel`s managing director Henrik Muele has also appointed Mark Allvey, former global sales and marketing director at Rocco Forte Hotels, as sales consultant.
Muehle said: “The hotel is still in its first year following the reopening last autumn and we are pleased to have Kate on board to help further establish our brand in both leisure and corporate markets. She has a wealth of very relevant experience, not only within the hospitality industry but also within the London market. I am of course also delighted to be able to draw upon Mark Allvey’s expertise over the coming months and I look forward to working together with the new sales team to streamline and refine the overall sales and marketing strategy for the hotel.”