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The Gallivant in Camber Sands has announced the appointment of Nico Fitzgerald as its new executive chef.
Fitzgerald joined the hotel in July 2022 and has been overseeing operations at the hotel’s restaurant.
Originally from Gibraltar, Fitzgerald boasts a “diverse culinary background”. He started his career working for a private catering firm serving banquets for the Royal Gibraltar Regiment and other branches of the British Armed Forces in Gibraltar.
He attended the famous Le Cordon Bleu cookery school in London, and has since worked in some of the country’s top kitchens, including in Heston Blumenthal’s one Michelin-starred The Hind’s Head, Adelina Yard and London Stock restaurant.
Fitzgerald said: “I am delighted to be a part of The Gallivant team and all the future growth plans we have – it’s a great place to work, with staff and guest happiness at the centre of everything we do.”
Owner Harry Cragoe added: “As we grow The Gallivant this year, with a new opening later in 2023, Nico’s enthusiasm and positivity alongside his enormous talent in the kitchen will help us reach new levels of customer (and team) happiness.”
Around 80% of the produce used by the Gallivant is sourced within 20 miles of the hotel.
The restaurant at The Gallivant is open to hotel guests for breakfast, lunch and dinner and non-residents for lunch and dinner only.
