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Ashdown Park Hotel appoints Byron Hayter as executive head chef

Byron Hayter
Ashdown Park Hotel & Country Club has appointed Byron Hayter as executive head chef.  Byron brings a wealth of experience and flair to the kitchen of the luxury East Sussex Hotel, gained throughout his career. 

After starting work as a chef in Sandbanks, Dorset, Byron’s career has included becoming the youngest executive chef at Channel Islands' restaurant L’Horizon Beach, where he received the Gold Award for Channel Isles Chef of The Year and was a semi-finalist in ‘National Chef of The Year’. More recently he has held the executive chef position at Rhinefield House in the New Forest and Eastwell Manor in Kent.

Provenance is of utmost importance to Byron and he strives to source the best suppliers from the local area. He believes that the food is the main star of any meal, however service and ambiance is key to overall enjoyment. To create the best dining experience possible, Byron will also be focusing on the service within the restaurant and enjoys coming out of the kitchen to meet diners in person, to receive their feedback personally, and provide recommendations. 

As executive head chef, Byron will be overseeing all aspects of dining at Ashdown Park including the two AA Rosette Anderida Restaurant, as well as the ever popular private dining, afternoon tea and picnics.

The development of new talent within the industry through apprenticeships is key to Byron and Ashdown Park, which works closely with Bournemouth College to encourage and train new chefs in a highly professional environment.  

Byron said of his appointment, “This is a massive opportunity to take on a role at a hotel with such a great reputation. Ashdown Park is in such beautiful surroundings and with great history, and being part of a small group of luxury hotels makes it more personal. I am looking forward to developing menus that follow my belief that less is more, and let the ingredients sing. Culinary trends move so quickly and it is great that the traditional techniques are returning. We are excited with future plans to develop the chapel, including the creation of a new kitchen, which will strengthen our already outstanding F&B offering.”

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