Register to get free articles
Want unlimited access? View Plans
Already have an account? Sign in
Hogarths Solihull has appointed Tom Wells as its new executive head chef.
Wells joins the Dorridge-based hotel after six years at Harborne Kitchen, bringing experience from Michelin-starred restaurants and the Queen Mary 2 cruise liner.
In his new role, he will oversee all kitchen operations at the privately owned hotel, including its fine dining restaurant.
Wells’s arrival comes as the hotel expands its food offer, with a focus on modern British cuisine using ingredients from Herefordshire, Worcestershire and Warwickshire.
During his time at Harborne Kitchen, he helped shape the menu and won praise for a style that combines “seasonal cooking with bold, refined flavours”.
Helena Hogarth, director of Hogarths, said: “We are delighted to welcome Tom to the Hogarths team. His creativity, leadership, and dedication to excellence is already clearly evident. Tom’s appointment represents a significant addition to the hotel, as we continue to enhance our reputation for outstanding hospitality and dining.
“His love for seasonal ingredients resonates with our focus on locally sourced produce, and we believe Tom will be a central asset to our fine dining offering.”
Wells added: “I’m incredibly excited to be joining the team at Hogarths. This is a fantastic opportunity to lead a talented brigade and develop a food offering that celebrates my passion for British produce whilst in keeping with Hogarths’ stellar reputation. I’m looking forward to getting started and creating memorable dining experiences with our guests.”
The appointment follows recent developments at the hotel, including the addition of 11 bedrooms – bringing the total to 60 – and the opening of the Coach House conference centre. New menus and dining experiences are set to launch in the coming weeks.
