Elliot Hill replaces Simon Radley as the executive chef at The Chester Grosvenor

Chef Elliot Hill is taking the helm at the iconic Chester Grosvenor Hotel as the new executive chef following Simon Radley's departure.

The former head chef at Panoramic 34 in Liverpool said he was "super proud" to announce his new position at the hotel, where he will oversee the restaurant formerly called ‘Simon Radley at The Chester Grosvenor’ - set to reopen in March as 'Arkle,' as it was previously named - as well as two AA-Rosette La Brasserie and the hotel's banqueting and afternoon tea offerings.

Elliot's career has seen him travel far and wide, having worked in Russia before taking on the role of executive chef at The Park Tavern in Wandsworth, London. Then, he was part of the opening team at Hotel Gotham in Manchester before putting his name to 'Cultivated' at Oddfellows Chester.

He was a finalist in The Craft Guild of Chef's Chef of the Year competition 2021, and was on the 'Chef of the Year' shortlist in The Staff Canteen Awards 2020.

On his latest appointment, he said: "I am incredibly excited to join the whole team, where I’ll seek to continue and build on the tradition of excellence and be part of the hotel’s future. I also cannot wait to launch our restaurant ‘Arkle’, a refined dining experience delivered the Cestrian way."

All eyes will be on the chef to uphold the restaurant's reputation, which has held a Michelin star since 1990, one of a handful in the whole of the UK to have done so, as well as featuring on The Sunday Times Top 100, The Good Food Guide Top 50 and cumulating six-AA rosettes across its restaurants. 

Despite his departure, there is no doubt that Simon's legacy will endure in the industry. He was awarded an honorary degree by the University of Chester in 2018 in recognition of his outstanding contribution to the city, and is known for his commitment to the tutelage of young chefs, namely through his training programme, Simon Radley’s Kitchen Academy. 

Upon announcing his departure last year, Simon said: "My career at The Chester Grosvenor has spanned decades and I will leave what has become like a second home to me with many fond memories. 

"My proudest achievement, aside from the wonderful external accolades we’ve achieved, has been bringing some amazing home-grown talent through the ranks of the kitchen. By training our brigade ourselves, we managed to consistently keep our standards high and our team motivated. 

"I like to think we have contributed to raising the bar throughout the Northern restaurant scene with some of the brilliant chefs that came through our kitchens going on to do great things."

"I leave the hotel in a strong position, despite these uncertain times, with an excellent kitchen and restaurant team. It is in superb shape to continue providing our customers with the consistency and excellence they have come to expect from a Chester Grosvenor experience."

"As many chefs know, this work is a vocation, and I look forward to the next chapter, whatever that may be."