What's New On The Sticky Beak Blog

The Cavendish Hotel
Baslow, Derbyshire
01246 582311
View The Full Profile
A Recent Sticky Beak Review

Dinner At The Recently Refurbished Bills Restaurant, Nottingham
This Review | All Reviews

Sticky Beaks' Hot Wings Award

Like Us On Facebook

Follow Us On Twitter
Foodies100 Index of UK Food Blogs

New Head Chef for The Cavendish Hotel

Published On Sunday 4 Nov 2018 by Sticky Beak
See All Recent News Articles

The Cavendish Hotel, at Baslow on the Chatsworth Estate has appointed Adam Harper as Head Chef. 

A graduate of Derby University, Adam's apprenticeship course gave him a wide experience that fired the ambition to aim high resulting in a position as comis chef at the Michelin starred Fischer's in Baslow.

From there his ambition also paid off when, after writing to a number of world renowned chefs, he took a trainee position with a well known group. This was followed by a job at The French in Manchester under the acclaimed Simon Rogan.  However, he was attracted back to Fischer's, where he earned promotion rising to Junior Sous Chef to Rupert Rowley.  Ultimately it gave him the opportunity to take the reins at Rowley's, a more informal sister restaurant to Fischer's, where he has been head chef for the past three years.

Philip Joseph, General Manager of The Cavendish Hotel,   said: "We're delighted Adam has agreed to join our team. I know his cooking well plus he has the know-how of managing a busy kitchen at full pace. This will take The Cavendish to new heights."

Adam said: "This is exactly the opportunity I have been working up to. My experience of classical cooking with modern techniques and innovation together with the more relaxed, informal Rowley's is a perfect fit.  With The Cavendish's two restaurants, the Chef's table and private dining the potential is huge.  Plus,  the added bonus of access to the fantastic produce from the Chatsworth Estate. "

He continued: "I shall bring my own style of cooking but it'll be a gentle introduction; maybe two or three new dishes a week.  I love the chef diner interaction and, as we're in the game season as well as the great autumn harvest, cooking for the chef's table will really showcase this brilliant time of year.  I've a hugely talented kitchen team all fired up to work with me on this next stage of the hotel's culinary journey and it's going to be amazing."