Scade is joining the hotel from The Ritz Hotel in London where he was sous chef to John Williams. He had trained initially under Williams before going off and running his own business as chef/GM at The Mariners Rock in Cornwall.
He was also the head chef for two Michelin star chef, Martin Blunos in Bath, and then opened The Crab and Boar in Chieveley as head chef. Scade returned to The Ritz Hotel as Sous Chef in 2016 and was an integral part of the team that gained the Ritz’s first ever Michelin star that year.
Andrew McKenzie, managing director of The Vineyard Group, said: “I first met Tom at the Crab and Boar and loved his food. When the opportunity arose to bring him to The Vineyard I was delighted. He has trained under one of the best chefs and kitchen managers in the world so has developed a disciplined approach to cooking; he also has a great, imaginative palate – a winning combo you rarely come across and one that makes me very excited for the future at The Vineyard.”
The Vineyard Hotel is a five-red star 49-room hotel and spa featuring a three-AA-Rosette restaurant and an award-winning 30,000 bottle wine cellar. The property is a member of Relais and Châteaux and Pride of Britain and is privately owned by Sir Peter Michael and family.