Jack Clayton appointed Head Chef of Scarlet Hotel's Sea View restaurant
"I am excited and inspired to join the team at The Plumicorn"
Chef Tony Parkin has announced a new role as head chef at Michelin-starred House Restaurant at Cliff House Hotel
Charlotte Vicent named head chef at Hotel Meudon
Adam Braithwaite has been made head chef of Ocean Restaurant at the Atlantic Hotel
Tom Seller's set to open new restaurant inside 1 Hotel Mayfair
Mark Poynton to open restaurant at Caistor Hall hotel in Norfolk
Staffordshire’s newest luxury hotel, The Tawny, is excited to announce the appointment of Andrew Watts as Head Chef at their striking flagship restaurant, The Plumicorn.
With 19 years of experience and an ambitious vision for the years ahead, Andrew plans to achieve critical recognition for the restaurant.
With a new menu, fresh ideas and adventurous flavours, The Plumicorn is set to become a true destination restaurant for 2023.
Before joining The Tawny, Andrew Watts was Group Executive Chef at Hawkstone Hall and Gardens in Shropshire, where he was responsible for setting up the kitchen from scratch during the properties £5 million refurbishment.
The completion of the kitchen gardens allowed Andrew to practice seasonality and sustainability, teaching his team the importance of creating menus inspired by fresh produce.
On his new position, Andrew commented: ‘’I am excited and inspired to join the team at The Plumicorn. The restaurant’s 2023 agenda remains in keeping with the hotel’s longstanding emphasis on sustainable, local produce, but guests can expect a wider variety of food to choose from next year, with some unexpected twists."
Andrew added: "You couldn’t ask for a better location to be inspired by nature than The Tawny’s 70-acre estate, and by carefully selecting ingredients that celebrate each season, we hope that all menus at the hotel, from breakfast to lunch, dinner and afternoon tea will reflect this."
With a menu that speaks of Staffordshire and the Peak District, Andrew plans to utilise quality local ingredients sourced from the hotel’s own kitchen garden as well as the neighbouring area.
Winter menu highlights include a choice of Pigeon Breast with hispi cabbage, hazelnut and blackberries or Baked Celeriac with mushroom tea, pickled celeriac, yeast and mushroom crumb to start, Venison with maple, quince, baby turnip, pearl barley and chocolate or Stonebass with brown shrimp, dill, potato and samphire sauce to follow.
Regulars at the hotel will be pleased to find the iconic Toffee Apple featuring roasted apple, cinnamon crumb and salted caramel still on the dessert menu alongside a choice of Lemon and Honey Parfait and vegan Chocolate Amaretto.
Andrew’s appointment is the cherry on a towering cake of accomplishments for The Tawny in 2022.
This year has seen the hotel open six new Hillside Treehouses and eight new Retreat rooms.
The team employed a new head gardener to tame the 70-acre estate: Jonathon Race, who set to work building a team of Staffordshire locals to bring the beautiful grounds to their full potential.
Alongside The Plumicorn, guests can enjoy a more casual dining affair at The Feather Lounge, located inside the main restaurant building.
With an equally stunning view of the gardens, guests can expect freshly made wood-fired pizzas, delicious tapas and a selection of charcuterie boards and flatbreads.
Alternatively, small groups will be pleased to discover The Perch, sitting above the main dining room at The Plumicorn; an intimate dining space for private dining and Afternoon Tea in 2023.
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.
Support Us
CONTRIBUTE
"I am excited and inspired to join the team at The Plumicorn"
Jack Clayton appointed Head Chef of Scarlet Hotel's Sea View restaurant
Chef Tony Parkin has announced a new role as head chef at Michelin-starred House Restaurant at Cliff House Hotel
Charlotte Vicent named head chef at Hotel Meudon
Adam Braithwaite has been made head chef of Ocean Restaurant at the Atlantic Hotel
Tom Seller's set to open new restaurant inside 1 Hotel Mayfair
Mark Poynton to open restaurant at Caistor Hall hotel in Norfolk
