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Billesley Manor Hotel and Spa has appointed Adam Cherrington as its new head chef as it looks to expand its culinary offering.
Cherrington joins the Warwickshire hotel near Stratford-upon-Avon, bringing more than 20 years’ experience across events catering, hotel kitchens and private dining.
He previously spent 12 years catering for weddings, royal visits and sporting dinners before holding executive chef roles at hotels including the Abbey Hotel in Redditch.
In 2020, he launched his own food business, spanning street food, live cooking demonstrations and bespoke private dining.
Cherrington describes his cooking style as “flavour-led and visually engaging, with global influences and a focus on local, seasonal ingredients”.
He plans to launch a new menu and introduce calendar-led dining events, including celebrations for British Food Fortnight.
Billesley Manor is a 16th Century property set in 11 acres of landscaped grounds. It features 71 bedrooms, event spaces and a spa, and has recently joined the Marriott Tribute Portfolio.
Cherrington said: “I’’ve always believed that food should excite the senses. It should look beautiful, taste bold and feel satisfying. In the kitchen, I lead with a calm, composed approach, but I hold myself and my team to incredibly high standards. That’s how we create consistently exceptional food and a memorable dining experience.”
Jason Mayglothling, general manager at Billesley Manor, added: “Adam brings a brilliant balance of creativity and calm, paired with a strong background in both event catering and refined dining. His vision for the food offering at Billesley aligns perfectly with our wider plans to enhance the guest experience.”
