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Boutique hotel brand The Signet Collection has appointed Mark Jarvis as executive chef at The Mitre in Hampton Court.
Drawing upon his impressive career, Jarvis will lead the restaurant team through curating seasonal, sustainable and creative menus.
He will be in charge of 1665, the riverside brasserie, and The Boathouse, the hotel’s stylish bar.
Jarvis brings over 20 years of experience, cooking and working under some of the best chefs and restaurants in the UK and Europe.
His career began under the watchful eye of Raymond Blanc at Le Manoir aux Quat’Saisons where he trained alongside other celebrated chefs such as Agnar Sverrisson, Robin Gill and Ollie Dabbous.
He then moved to Agnar’s restaurant Texture, before taking the head chef position at The Blueprint Café. After two years as executive chef at The Bingham Hotel, he opened his own critically acclaimed restaurant Anglo in Farringdon.
The Mitre, which opened in September 2020, is a 36-bedroom, Grade II-listed boutique hotel set on the banks of the River Thames by Hampton Court Palace.
Rebuilt in the mid-18th Century, the building dates back to 1665 and was originally used as ancillary accommodation for guests of King Charles II. Taking inspiration from the building’s historical links, Nicola Harding has individually designed each of the 36 rooms, creating spaces that are authentically connected with both the heritage and the current neighbourhood of Hampton Court.
