Noonan-Chatham will oversee the opening of the hotel’s new restaurant concept in July, which will champion British seasonal cuisine and making use of the produce grown in Down Hall’s kitchen gardens.
The chef’s dishes can already be found on the Bishop’s Stortford hotel’s recently launched Terrace menu, including warm spring onion, wild garlic and pumpkin seed pesto; and grilled Shetland squid with spring slaw and chilli jam.
Noonan-Chatham is an experienced hotel chef having held senior roles at some of the capital’s best known hotels, including Le Meridien Piccadilly, Brown’s Mayfair and The Berkeley.
More recently, he has overseen the food at Pennyhill Park Hotel in Surrey as chef de cuisine and led the repoistining of Marylebone hotel The Langham’s F&B offering as executive chef.
Noonan-Chatham later went on to oversee the London outlets for Daylesford, the award-winning organic food producer, before taking on his most recent position as chef director for Chamberlain’s of London.
“It’s a really exciting time for the hotel, with the launch of a new restaurant concept that will focus on British seasonality as well as afternoon tea, a new menu for our al fresco Terrace and of course our weddings and events packages,” he says. “We have an exciting pipeline of plans focused specifically to our F&B and are looking forward to sharing more in due course.”
Ken Flockhart, general manager of Down Hall Hotel, Spa & Estate added: “We’re delighted to welcome Graham to the Down Hall team. His experience of working in 3 AA rosette and Michelin-star kitchens is invaluable as we look to take our food to the next level.”