Harrogate Hotel du Vin is celebrating the arrival of a new head chef and the launch of its new autumn menu.
Oliver Adams joins Hotel du Vin from The Devonshire Fell hotel where he was head chef for the past four years and quickly earned an excellent reputation for his particular slant on traditional British cuisine. Prior to this he worked as sous chef at The Devonshire Arms and the Brasserie at Bolton Abbey.
Oliver said: I am delighted to join the team at Harrogate Hotel du Vin. Our new autumn menu is focussed on a range of heart-warming classics from Toulouse sausage and mash to our speciality duck shepherd’s pie – a marriage of great British dishes with French wines.
Hotel du Vin Harrogate general manager Brian Van Oosten said: We’re excited to welcome Oliver to the team.
Hotel du Vin has always been about accessible good food in a lovely setting and we want to encourage local people to come along and experience our new seasonal menu for themselves.