The 98-bed Down Hall Hotel, Spa & Estate in Essex has appointed Robert Pearce as Executive Chef. In his new role, He will oversee the 4-star hotel’s entire culinary operations, including modern British restaurant, Garden Room, and brand new Fox Bar.
With more than 16 years in the hospitality industry, Robert brings a wealth of knowledge to the role and will be responsible for the development of menus, running the kitchen, training of the team and maintaining exceptionally high standards of the restaurant.
Robert’s menus will showcase the best seasonal British produce, grown in Down Hall’s one-acre kitchen garden. Highlights include crispy pork terrine served with baby onions, pickled carrot and homegrown purple sprouting cauliflower alongside burrata and black truffle tortellini, with butternut squash velouté, sage and pumpkin seed pesto, and summer truffle.
Robert’s formative years saw him working in several D&D London restaurants (formerly Conran Restaurants) most notably Quaglino’s, where he spent two years honing his skills as Chef de Partie, before taking on the role of Sous Chef at Tewin Bury Farm Hotel (2 AA Rosettes) from 2009-2011.
In November 2011, he joined Orsett Hall Hotel where he progressed from Head Chef to Executive Chef after just two years, overseeing a team of 35. He played an integral part in helping the restaurant gain 2 AA Rosettes, with desserts recognised as 3 AA Rosettes standard.
Robert commented, “I am delighted to be joining the team at Down Hall as Executive Chef, where I can showcase my passion for seasonality and place locally sourced ingredients at the heart of the hotel’s F&B offering. We have exciting plans on the horizon, and I look forward to announcing them soon.”
Linden Beattie, General Manager, added, “We’re thrilled to welcome Robert to the Down Hall team. With over 16 years’ experience in the industry, we believe his knowledge, vision and talents align with our plans to make the Garden Room a destination restaurant and one of Essex’s finest.”