Independent country house hotel group, Hand Picked Hotels, has appointed Graeme Nesbitt as director of food and beverage in a newly-created role within its senior management team.
Nesbitt will provide strategic leadership and oversee all food and beverage operations across the group’s 20 restaurants, many of which have either 2 or 3 AA Rosettes.
Hand Picked Hotels said Nesbitt will work closely with operations director Douglas Waddell and group executive chef Matt Ashton. Nesbitt will also take responsibility for the group’s lounge dining, in-room dining and banqueting for wedding guests and conference delegates.
Nesbitt joins Hand Picked from his most recent position of two years as general manager at the Lygon Arms in Worcestershire. With almost 25 years’ experience in the hospitality industry, he began his career as a chef at Gleneagles in Perthshire in 1994 before moving on to the kitchens of The Dorchester, The Savoy and Claridges in London.
Nesbitt said: “I am delighted to join Hand Picked Hotels as they elevate their focus on food and local engagement, and look to implement a new strategy for its food and beverage operations.
“The opportunity here is phenomenal; with hugely talented chefs and remarkable dining rooms across the group, Hand Picked has all the right ingredients to build upon its stellar reputation for exceptional food and drink, and I look forward to driving forward some exciting changes to create new dining experiences for in-house guests and the local community.”
Waddell added: “With his extensive experience in operations, management and leadership, we’re thrilled to welcome Graeme on board. His vision for where he wants to take the food and beverage offering at Hand Picked exactly mirrors our own.”
