Adam Brown is appointed Executive Chef at Mallory Court

Adam Brown has been appointed Executive Chef at Mallory Court Hotel in Leamington Spa, a hotel renowned for its award-winning cuisine.

Adam joins Mallory Court Hotel from Brockencote Hall Hotel in Worcestershire – also part of the Eden Hotel Collection – where he has been Head Chef for five years. He will take up his new position on Monday, 1 August.

Adam Brown said: “Returning to Mallory Court at such a key time in the hotel’s development is a real opportunity. I am a big believer in local provenance and sustainability and, with that in mind, I look forward to taking the hotel’s award-winning cuisine to the next level. I will be creating innovative British menus using the very best ingredients from Warwickshire and the surrounding area’s local larder.”

Aside from heading up the hotel’s flagship restaurant, The Dining Room, which has 3 AA Rosettes, Adam will also oversee The Brasserie, the hotel’s casual dining option. The hotel is also opening a new luxury Elan Spa in the spring of 2017 which will include an all-day dining option serving fresh, seasonal menus. Completing the picture is the flourishing conference and wedding business at the hotel, which will also be overseen by Adam.

Adam brings a wealth of experience with him to Mallory Court, having trained in prestigious - and Michelin-starred - kitchens across the country, from Restaurant Gordon Ramsay to Le Champignon Sauvage in Cheltenham. Adam has spent much of his career with the Eden Hotel Collection’s portfolio of luxury hotels. Having previously worked as Sous Chef at Mallory Court Hotel, Adam was then appointed Head Chef of The Arden Hotel in Stratford-upon-Avon, before becoming Head Chef at Brockencote Hall Hotel in Worcestershire in 2011.

Mark Chambers, Managing Director, Eden Hotel Collection said: “We are delighted that Adam Brown is taking on the position as Executive Chef at Mallory Court. This new appointment is due recognition of the exceptional culinary flair and passion that Adam demonstrates on a daily basis in the kitchen.”

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.