Andrew Swann returns to the Castle at Taunton as executive chef

Andrew Swann has been appointed executive chef at the Castle at Taunton in Somerset – the hotel where he first started his career more than 20 years ago.

He first joined the business in 2000 as a 17-year-old commis chef and has since worked in Michelin-starred Zafferano and L'Escargot and was most recently head chef at Luciano's by Luciano Pierre White – son of Marco – in Dorchester.

In his new role Swann will be responsible for the food and beverage across the property, including its 70-cover Brazz restaurant and 44 rooms and suites.

Swann said: "It feels so great to be back home. I fell in love with cooking when I first started my career here, and to be able to come back so many years later to continue that journey is really special for me."

The Castle at Taunton has been owned by three generations of the Chapman family for 72 years. Many well-known chefs have worked in its kitchens, including Chris Oakes, who won the hotel its first Michelin star in 1984, Gary Rhodes, Phil Vickery, Richard Guest and Liam Finnegan.

Swann's appointment follows a recent £150,000 refurbishment of the hotel kitchen to make it more energy efficient.

Ronan Hunter, general manager and director at the Castle at Taunton, said: "Having been with Andrew when he was first at the hotel at the age of 17, it's incredible to see how his career has developed over the years, and I'm delighted he is back to share some of his brilliantly British menus and dishes with our guests.

"We have some very exciting plans in place for the hotel and we are thrilled to have somebody leading the kitchen who is grounded in our heritage and history."

Chairman Nick Chapman said: "Andrew joins our family business in its third generation. He began his career with us over 20 years ago. Now, he returns at the top of his form. He's coming home and we are thrilled to welcome him back."