Tom Aspey promoted to executive general manager at Farncombe Estate
Farncombe Estate has announced the promotion of Tom Aspey to the newly created role of executive general manager.
The appointment sees Aspey assume responsibility for the eight-bedroom Foxhill Manor private house hotel while continuing his current role as general manager (GM) of the estate's 63-bedroom property, the Fish.
Aspey joined the Farncombe Estate in 2015 as GM of both Foxhill Manor and sister hotel, the 38-bedroom, four-red-AA-star Dormy House. He moved to the Fish last August to oversee the hotel's relaunch following the addition of new accommodation and a new restaurant.
Previous experience took in a period at Soho House & Co, including spells at Café Boheme & Boheme Kitchen & Bar, High Road House and Dean Street Town House, as well as the Savoy Group, Lygon Arms in Broadway and Axis restaurant at One Aldwych.
Farncombe chief executive Andrew Grahame said the estate had enjoyed a "significant" year in consolidating its offer.
"We have seen the estate reach record revenue targets driven by high occupancy levels and have ideas and plans in place for new ways to develop the estate. Tom is an integral part of the Farncombe family and I am delighted with this new appointment," he said.
"As a highly accomplished hotelier I know he will continue to enhance and develop the standards, service and experiences we offer our guests and ensure that both Foxhill Manor and the Fish continue to set the standards for country house hotels in the UK."
Three further career moves within the group have also been announced. Hannah Roberts has been promoted to operations manager at Foxhill Manor, tasked with running the day-to-day operation. She will report directly to Aspey. Jon Ingram has been promoted to culinary expert for the Farncombe estate from his previous role of executive chef at the Fish. This position has been filled by David Hall, who previously worked at the Ebrington Arms and the Churchill Arms. Ingram and Hall will report directly to Farncombe's culinary director Martin Burge.
