Ben Mounsey appointed head chef of The Lawns Restaurant

Thornton Hall Hotel and Spa has appointed a new head chef, Ben Mounsey, to its award winning restaurant, The Lawns.

Ben Mounsey, 28, joins The Lawns from Fraiche in Oxton, where he served as sous chef for just over two years. Prior to his time at Fraiche, Ben worked at The Lawns for two years as a sous chef, before embarking on a yearlong culinary tour of the Far East. Ben is now looking forward to returning to the hotel.

Ben said: “I’m really looking to build on the fantastic standard of dining The Lawns is renowned for.
“Myself and the team will focus on our gourmet and tasting menus and gradually introduce new dishes that marry our appetite for good, honest, food with the fine dining experience diners at the hotel have come to expect.

“Ultimately, we want to ensure we continue to cater for our customers and deliver an exemplary dining experience.

“I’m looking forward to returning to The Lawns kitchen and bringing the skills gained in the intermittent years to bear and really getting stuck into the role.”

The hotel has also promoted Andrew Richards to the role of Executive Chef across the hotel’s entire dining offer in a reorganisation of its kitchen structure. Andrew has worked at Thornton Hall Hotel for five years, joining the team as a junior sous chef in 2011.

In his role as executive chef, Andrew will oversee the running of the entirety of the hotel’s dining offer, including The Brasserie | Tapas & Grill, The Lawns and the hotel’s events and functions, including weddings and dinners.

Andrew said: “We’re really excited to welcome Ben back to The Lawns as we continue to invest and improve across the hotel. He brings true skill and drive to the role, he will build on the high standards of the restaurant and continue to improve the dining experience.

“The dining offer at the hotel is constantly evolving and I’m looking forward to growing the food operation. From The Lawns and The Brasserie to our Great Wirral Afternoon Teas and the banqueting delivered for weddings and charity dinners we will be maintaining and improving all areas of the dining offer in order to guarantee that our customers remain at the core of what we do."