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The Cavendish Hotel
Baslow, Derbyshire
01246 582311
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New Head Chef For The Cavendish Hotel, Chatsworth

Published On Tuesday 28 Jun 2016 by Sticky Beak
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The Cavendish Hotel at Baslow, on the Chatsworth Estate, has appointed Alan Hill as its new head chef.

Alan Hill, who has a number of food awards under his belt, was professionally trained at the University of Derby and served his apprenticeship in some of the country's top kitchens including 6 years as Sous Chef at Michelin starred, 4 AA rosette awarded Juniper in Cheshire.  Head Chef postings have included the Box Tree in Ilkley and Holbeck Ghyll in Windermere. For the last 10 years Alan has been Chef Patron at the Devonshire Arms at Beeley and its sister inn at Pilsley where he created his own kitchen teams and a style of food that drew upon his Michelin star experience and included the many classics he enjoys cooking. During this time he won a clutch of awards including Derbyshire Food Pub of the Year, Chef of the Year and 2 AA rosettes.

Alan has been a regular on the regional food demonstration circuit and a guest chef lecturer at the University of Derby where he helped develop catering courses.

All this experience he now brings to the kitchen at the Cavendish Hotel.  Commenting on his move Alan said: "I was ready to step away from the day to day running of pubs and get back to doing what I love best - creating honest tasty food that keeps customers returning.  The Cavendish is already well-known as somewhere special to dine out.  I am keen to hold on to that distinctiveness whilst at the same time  my food will appeal to informal diners.  The menus will reflect my interpretations of popular classics and diners will definitely see changes.  My signature dishes of crab salad and lemon tart are already on the menu.  I have plans to develop a kitchen garden which, as well as providing me with fresh seasonal produce, will be an added attraction for the hotel."

The Duke of Devonshire said: "I am pleased that Alan has chosen to work at the Cavendish Hotel continuing his long relationship with both the Estate and the local food producers many of whom supply the Estate Farm Shop. He is a talented and experienced chef and it heralds a new era for dining at the Cavendish."