Matthew Hill appointed Head Chef at Down Hall Country House Hotel - Down Hall Country House Hotel and Spa
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Matthew Hill appointed Head Chef at Down Hall Country House Hotel

Matthew-HillDown Hall – one of England’s most established country house hotels – is delighted to announce the appointment of Matthew Hill as head chef.

Matthew is a familiar face at the four-star luxury Essex hotel near Bishop’s Stortford, having first joined as junior sous chef 10 years ago. He then moved to London to gain experience in some of the capital’s best restaurants including Tom Aikens Restaurant in Chelsea, and Bleeding Heart in Farringdon.

Matthew also spent time in the kitchens of other prestigious UK hotels including the three AA Rosette restaurant in the five-star Royal Garden Hotel on High Street Kensington and the two AA Rosette fine dining restaurant of the Hanbury Manor Marriott Hotel and Country Club in Hertfordshire. His most recent role was at Sixtyone Restaurant in Marylebone, set up in association with Searcys under executive chef Arnaud Stevens, where he ran all kitchen operations in the restaurant’s first year, resulting in a three AA Rosette rating within the first few months of service.

Matthew now returns to familiar pastures as Down Hall head chef, overseeing all food and beverage operations including running the 66-cover restaurant The Grill Room, the 180-cover private dining suites, popular for weddings, room service for the 99 bedrooms and devising a new health-focused menu for the brand new Eden Spa.
Matthew comments: “It’s an absolute pleasure to return to Down Hall as head chef. I’ve worked in some incredible restaurants across the country over the years but, having grown up in this area, Down Hall feels like home. I’m excited to be shaping our new, seasonal menus and feel proud to be part of a hotel that is so well-respected by the local community.”
General Manager Andrew Oxley added: “We’re delighted to welcome Matt back into the Down Hall fold. He has gained some great experience over the past few years and we’re confident that his skill and talents will be put to excellent use in taking our food to new and exciting heights.”

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