Head chef appointments at the Green Room and the Beach Bistro

By Luke Nicholls

- Last updated on GMT

Related tags: Hotel, Gordon ramsay, Chef

Andy Hilton will be using local, sustainable ingredients at the Green Room restaurtant
Andy Hilton will be using local, sustainable ingredients at the Green Room restaurtant
The Green Room restaurant in Bournemouth and the Beach Bistro in East Sussex have appointed new head chefs, who both have a passion for using locally-sourced and sustainable food.

Green Room restaurant

Andy Hilton has joined the Green Room restaurant located in the Green House Hotel, Bournemouth, as new head chef.

Previously at the five-star Royal Crescent in Bath, Hilton will deliver original and continuously-changing menus to Green Room customers, with a passion for sourcing local, sustainable ingredients.

“I am pleased to be joining a team that lives and breathes sustainability,” said Hilton. “While our menu draws on influences from many nations, it is sourced locally from the South West which is the essence of The Green Room.

I’m looking forward to progressing our offering of exquisite, sustainable dishes for the discerning diner.”

General manager of the Green House Hotel, Olivia O’Sullivan, added: "The appointment of Andy as head chef is a real coup for the Green Room. Not only does Andy share our core values, he brings with him a real drive to put the Green Room at the forefront of the UK food scene.

“We are delighted to welcome Andy to the team.”

Hilton’s menus will use ingredients from suppliers within a 50-mile radius of the restaurant where feasible.

The Beach Bistro

The Beach Bistro at the Gallivant Hotel in Rye, East Sussex, has appointed Trevor Hambley as head chef.

Hambley, who has previously been head chef for Crazy Bear Group and has worked under the likes of Jean-Christophe Novelli and Marco Pierre White, is incorporating a fresh new menu to the Beach Bistro, using seasonal produce available within a 30-mile radius of the kitchen.

“I am delighted to be joining the team in Rye,” said Hambley. “They have chosen an incredibly beautiful and vibrant part of the UK to set up their hotel and this abundance is reflected in the menu.

“Virtually all our ingredients come from a few miles away from us. Our suppliers, farmers and fishermen can point to the spot where a certain vegetable was grown, a sheep was grazing or a fish was caught.

Often what our customers order for supper will be just hours old; it’s extremely exciting to have so much on the doorstep and to have such a direct relationship with the source of all our great ingredients.”

Alongside popular fish dishes, Hambley will include an array of local by-catch on the menu, including Coley, Whiting, Gurnard, Megrim, Flounder and Dab.

The Gallivant Hotel was purchased by partners Tudor Hopkins and Harry Cragoe in 2009. As well as the Beach Bistro, the hotel offers a the Driftwood Bar and a Beach House.

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