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The Pheasant Hotel in Harome, North Yorkshire, has announced the appointment of Adam Westgarth to the role of head chef, as the venue marks its 40th anniversary.
Westgarth, who is known for his ingredient-led approach to modern British cooking, joins the hotel with a focus on seasonality, sustainability and a connection to the surrounding landscape.
He will work closely with Ravenswick Hall Farms, located minutes from the hotel, which supplies the kitchen with regenerative crops, heritage-breed livestock and estate game.
The kitchen will also use produce from the hotel’s gardens and foraged ingredients from nearby hedgerows, meadows and woodland.
Westgarth said: “We have something incredibly special here in Harome. The ingredients are all around us; on the estate, in the hedgerows, and the woods. I want our guests to taste this place in every dish: honest, full of character, and unmistakably North Yorkshire.”
Liam McDonnell, general manager at the Pheasant Hotel, added: “Adam has a deep understanding of what it means to cook with a sense of place. His creativity, calm leadership, and instinct for local flavour make him the perfect fit for where we’re headed. This is more than a menu change, it’s the beginning of something truly special for our guests and our team.”
According to the hotel, the appointment is part of its renewed commitment to provenance, craft and hospitality as it enters its fifth decade.
