The Feversham Arms Hotel & Verbena Spa is pleased to announce the appointment of Adam Jackson as Executive Chef.
He brings over 20-years of experience to the role and a reputation for accolades. These include a Michelin star as Head Chef at The Black Swan, Oldstead; three rosettes as Executive Chef at Sutton Park, Sutton-the-Forest and three rosettes held for five years at The Park, York.
Happy to be back in Ryedale, Adam is looking forward to establishing the Feversham Arms as the ‘go-to’ place for great food in a relaxing atmosphere. He said: “I’m really excited about to bringing my own style of cooking to the Feversham Arms.
“We’re creating an á la carte and tasting menu with vegetarian and pescatarian options as well as developing a wholesome, healthy-eating Spa menu with fresh, local ingredients. The hotel has a great reputation and I’m looking forward to taking customers, old and new on an exciting food journey.”
Group General Manager, Ingo Wiangke, said: “We are delighted with Adam’s appointment and his vision of making the Feversham a food destination in its own right. We know that customers and guests are going to love his proven style of cooking, hospitality and amazing food.”
