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Gravetye Manor in West Sussex has appointed Martin Carabott as the new executive chef.
Joining the two Michelin keys hotel from April, Carabott will lead the kitchen, which has been recognised with awards including retaining a Michelin star for ten years and four AA Rosettes.
Originally from Malta, Carabott won the Roux scholarship in 2018 when he was senior sous chef at Hide, London. After winning the Roux scholarship, he completed a stage at three Michelin-starred Eleven Madison Park in New York.
He joins Gravetye Manor from his position as head of development at Luca in London. His new executive chef role will see him working closely with head gardener Tom Coward who manages the 35-acre estate. Everything grown on site is used by the kitchen teams in the restaurant.
He is replacing executive chef George Blogg who left the business in December 2024.
Regarding his appointment, Carabott said: “I am very excited to be joining the talented and passionate team at Gravetye Manor and to bring my culinary vision to this well-established and celebrated hotel and restaurant, with a history of world-class food and hospitality. It is an honour to be given the opportunity, and I cannot wait to be a part of its future.”
Paul Skinner, Gravetye Manor’s general manager, added: “For many years Gravetye Manor hotel and restaurant has enjoyed a proud reputation for providing exceptional Michelin star quality dining. I am delighted that Martin Carabott will join the team as executive head chef, ensuring that Gravetye Manor will continue to produce excellent fine dining, utilising the freshest seasonal ingredients from our kitchen garden.
“Martin brings a wealth of experience, he was a Roux scholar in 2018 and has broadened his cooking skills in some of the finest restaurant kitchens in the country. I am very excited for the future direction of our dining room.”
