Ryan Shilton joins Dormy House as head chef

The Farncombe Estate in the Cotswolds has appointed Ryan Shilton as head chef of Dormy House. In his new role at Dormy House, Shilton will be responsible for both the Back Garden restaurant, which opened to guests last year under the helm of estate culinary director Martin Burge, and casual dining restaurant The Potting Shed. The Back Garden will continue to offer a three-course set menu with Shilton tasked to “drive the restaurant forward”. Farncombe suggested dishes might include salt-baked celeriac salad with truffle and hazelnut, or Caramelised smoked duck breast with endive tart and spiced beetroot. At The Potting Shed, Shilton is refining the menu to offer Jellied ham hock terrine with piccalilli and chicken kiev with parsley mash and seasonal greens. Shilton joins Dormy House following his role as head chef of the two AA-Rosette restaurant, Larder Lichfield. Prior to Larder, Shilton was head chef at Swinfen Hall Hotel. The 3 AA Rosette country manor hotel which has six dining outlets including a 40-cover restaurant and banqueting for 140. Andrew Grahame, CEO of Farncombe, said: “We are thrilled to have someone as bright and talented as Ryan bolster and lead the F&B team at Dormy House. “Memorable dining is a hugely important aspect of the Dormy guest experience and I am sure Ryan will help take the Back Garden and The Potting Shed to even greater culinary heights.” Shilton added: “This is a hugely exciting opportunity for me. I am thrilled to be relocating to the Cotswolds to join the team at Dormy House and to take up the position as head chef. It’s a fantastic time for the hotel following the launch of the Back Garden, MO and their kitchen garden last year. “I am looking forward to building on the reputation of the Back Garden with new ingredient-led menus spiked with a touch of theatre and excitement, showcasing the fantastic local produce the Cotswolds has on its doorstep, and to adding more accolades to its repertoire.” He added: “With The Potting Shed, I am developing a menu that is relevant to its more relaxed, faff-free setting, whilst ensuring that British classic dishes get the respect they deserve, using only the best local and seasonal produce.”