Michael Chapman, formerly of The Royal Oak, holder of one Michelin star in the Michelin Guide UK 2017 and 3 AA Rosettes, has joined the Hurley House Hotel in Berkshire as Head Chef.

For the 10 bedroom hotel Michael has devised a menu focusing on locally sourced seasonal ingredients. Expected dishes to feature on the menu will include blow-torched Brixham mackerel with tartare sauce, Granny Smith apple and horseradish; Windsor Estate mallard (wild duck), roasted and confit; and Herefordshire beef fillet with Jacob’s Ladder and Roscoff onion.

Other highlights will include passionfruit soufflé with coconut sorbet; chocolate mousse with salted caramel, gooey brownie and peanut ice cream and a selection of British cheeses with homemade fig chutney and biscuits.

A fine wine list has also been selected by Alex Sergeant, former sommelier and general manager of the Michelin starred pub the Harwood Arms, which includes a wide selection of independent vineyards from France and Greece as well as some from further afield including Argentina and Lebanon.

Chef Michael Chapman was the sous chef at the Michelin starred The Royal Oak for four years before replacing Dominic Chapman as head chef in 2014.