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Pennyhill Park has announced that Sarah Frankland has been promoted to executive chef.
Frankland will join the resort’s leadership team and will oversee Hillfield Restaurant and Bar, the pastry and bakery team and spa and al fresco dining for Themis and the Lily Pond Terrace.
She joined Pennyhill Park in 2016 as head pastry chef and has won a number of high-profile accolades since.
In 2019 she won Craft Guild Of Chefs Pastry Chef Of The Year, was awarded Best Afternoon Tea by Hotel F&B magazine and appeared as a finalist in Channel 4’s Bake Off: The Professionals.
Graham Copeman, general manager at Pennyhill Park, said: “I am so excited to be able to recognise Sarah’s leadership skills as well as her culinary expertise through this very
deserved promotion. Her success embodies our outlook of developing talent and recognising passion, creativity and commitment.
“In her new role Sarah also joins our brilliant and diverse Leadership Team as another superb female leader and role model within our business, and for the wider industry. It is terrific to have her now guiding our food proposition, developing the culinary team, and partnering with suppliers who are just as infatuated with local, sustainable and responsible practices as we are. Many congratulations Sarah.”
Frankland added: “With the support of the Pastry team and the wider kitchen, hotel and spa teams at Pennyhill Park, I am delighted to take the step to Executive Chef for our incredible resort. Through my years here the Exclusive Collection has invested in my development, not just as a chef but as an inspiring leader for the team. I look forward to continuing to grow and develop in my role for the future of the kitchen operation and food offering.”
