Down Hall appoints Robert Pearce as executive chef

Robert Pearce has been appointed as executive chef of Down Hall Hotel, Spa & Estate in Essex.

He will be leading the hotel's culinary operations, including the modern British restaurant, Garden Room, and the new Fox Bar.

Pearce will put an emphasis on seasonal British produce grown in Down Hall's one-acre kitchen garden.

Example dishes from his menu include crispy pork terrine served with baby onions, pickled carrot and homegrown purple sprouting cauliflower alongside burrata and black truffle tortellini, with butternut squash velouté, sage and pumpkin seed pesto, and summer truffle.

Prior to Down Hall, Pearce worked at several D&D London restaurants, including Quaglino's in London's Mayfair. He was also sous chef at Tewin Bury Farm Hotel in Welwyn and executive chef of Orsett Hall Hotel in Essex.

Commenting on the appointment, Pearce said: "I am delighted to be joining the team at Down Hall as executive chef, where I can showcase my passion for seasonality and place locally sourced ingredients at the heart of the hotel's F&B offering. We have exciting plans on the horizon, and I look forward to announcing them soon."

Linden Beattie, general manager of Down Hall Hotel, Spa & Estate, added: "We're thrilled to welcome Robert to the Down Hall team. With over 16 years' experience in the industry, we believe his knowledge, vision and talents align with our plans to make the Garden Room a destination restaurant and one of Essex's finest."

Down Hall Hotel is owned by Veladail Hotels and is sister property to Flemings Mayfair in London. In March, it revealed details of an ongoing £2.8m refurbishment.