He joins from a role as head chef at the Michelin-starred Alyn Williams at The Westbury, where he worked for two years.
Smith began his career cooking at Marcus Wareing at the Berkeley in 2008, during which time he won the 2011 YNCOTY competition.
He then moved to New York to work at Thomas Keller’s three-Michelin-starred Per Se, before returning to London to cook at Kitchen Table and Fera at Claridges.
Smith also came third in last year’s National Chef of the Year contest.
“I’m delighted to start work at Lords of the Manor and to begin the task of building on the reputation of this beautiful, highly respected Cotswold hotel and restaurant,” says Smith.
“I thrive on great ingredients and it has been exciting to get to know the amazing suppliers and producers in and around the Cotswolds.”
The chef’s new menu includes dishes such as Belted Galloway beef fillet, Jerusalem artichoke and Alsace bacon bordelaise sauce; and feuille de brick wrapped Wye Valley asparagus with a duck egg and oscietra caviar mousseline.
Lords of the Manor also holds four AA Red Stars and three AA Rosettes alongside its Michelin star.