Royal Shakespeare Company appoints new head chef to restaurant
James Eaves has held prestigious roles across the UK with renowned hotel groups including De Vere Hotels, Accor Hotels, Best Western Hotels, and Q Hotels
The Royal Shakespeare Company has appointed James Eaves as new head chef who will launch new menus at the destination’s restaurant.
With close ties to Stratford-upon-Avon, Eaves brings extensive expertise, a commitment to culinary excellence, and an “inspiring” record of community service to his new role.
Eaves’ culinary journey began in Warwickshire where he first honed his craft as an apprentice chef at De Vere Hotels and Restaurants’ Manor House Hotel in Leamington Spa while studying at South Warwickshire College in Stratford-upon-Avon.
Since then, he has held prestigious roles across the UK with renowned hotel groups including De Vere Hotels, Accor Hotels, Best Western Hotels, and Q Hotels, and as executive chef at the University of Warwick.
Eaves also brings decades of experience mentoring chefs, a dedication that earned him numerous accolades, including the BCF Robert J Smith Award and the Craft Guild of Chefs Culinary Hero.
He is also a respected competition judge for prestigious culinary events, including the International Salon Culinaire in London, FutureChef, and the Craft Guild of Chefs Graduate Awards, and is the former Chairman and current vice president of the British Culinary Federation.
The announcement of his appointment coincides with the launch of the RSC’s new pre-theatre menu in the Rooftop Restaurant, which includes a range of freshly prepared, seasonal dishes sourced from local suppliers.
Highlights of the menu include a flaked smoked Atlantic mackerel, potato and scallion salad starter served with lemon oil and homemade butternut squash soup served with basil oil pesto and fresh sourdough bread. Mains include roast turkey Warwickshire roulade filled with sage, onion and apricot stuffing, pork belly with burnt apple puree and smoked applewood, and garden pea risotto topped with filo wafers.
For dessert, chocolate and cherry torte, cherry gel, crumbled brownie, chocolate shard or cranberry ripple cheesecake, cranberry coulis and marzipan holly leaves.
Diners can also opt to sample the Rooftop Restaurant’s new lunch menu which is available between 11.30am-3pm, alongside its Sunday lunch menu which features a selection of beef and pork roasts, alongside chalk stream trout and harissa roasted cauliflower.
The RSC also offers a range of afternoon tea packages featuring a selection of homemade filled sandwiches, savoury bites and sweets, with a choice of vegetarian, vegan and gluten free options available on request.
Also launching this Winter, the RSC’s new cocktail menu features a line-up of long, short, sparkling and non-alcoholic drinks. Highlights of the menu include the RSC Royale, Tiramisu Martini, Juliette’s Spritz and The Paddington.
Reflecting on his new role, Eaves said: “I’m thrilled to be returning to Stratford-upon-Avon and joining the Royal Shakespeare Company. Working alongside the talented chefs and the entire catering team, I look forward to elevating our food offerings and creating memorable dining experiences for our guests.”
