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Ashdown Park Hotel and Country Club appoints new executive chef

Sanders reportedly brings over 20 years’ experience to the role, having worked in renowned establishments around the world, which include Surrey Hotel in Auckland City and Marigot Bay in St Lucia

Ashdown Park Hotel and Country Club in Forest Row, East Sussex, has announced the appointment of its new executive chef, Tony Sanders. 

Sanders reportedly brings over 20 years’ experience to the role, having worked in renowned establishments around the world, which include Surrey Hotel in Auckland City, Marigot Bay in St Lucia, Gaucho Restaurants in London, and most recently, The Markets Group and its four restaurants in London.  

This appointment has arrived as the country house hotel is looking to “build on its long-standing traditions”, and Sanders will reportedly help the venue realise its plans by implementing subtle changes across the food offering throughout the hotel, while using only “the finest ingredients and seasonal produce”.  

Sanders will be in charge of catering for weddings, banqueting, conferences, fine dining in the Anderida Restaurant, which is said to be the “more relaxed” Forest Brasserie, as well as the important role of afternoon tea offerings.

The 19th Century mansion hotel is set within 186 acres of landscaped gardens within the High Weald AONB in East Sussex, where guests can reportedly enjoy secret gardens, wooded paths, mature trees and vistas that include an elegant lake with fountains, a wild pond and a considerable range of wildlife.

Sanders said: “I feel very privileged to be joining the team at Ashdown Park Hotel and Country Club. Who wouldn’t want to work here; It’s a stunning venue with a fantastic reputation, long associated with high standards of service and quality. I’m excited to challenge my creativity further whilst honouring the hotel’s heritage.”

Ben Booker, general manager at Ashdown Park Hotel and Country Club, said: “We’re delighted to have Tony join the team. He is a passionate chef with the skills and commitment to deliver exceptional flavour across his repertoire of excitingly fresh dishes.”

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