Ashdown Park Hotel & Country Club in Forest Row, East Sussex, is delighted to announce that it has reappointed Executive Chef Andrew Wilson to the team, to oversee the hotels extensive food and beverage services. This appointment comes as the distinguished Sussex country house hotel looks to build upon its outstanding reputation, offering a more relaxed dining atmosphere whilst retaining its high culinary standards.
With over 30 years of experience in the hospitality industry, Wilson brings a wealth of knowledge and expertise to the role. His career highlights have included working in renowned establishments such as the one Michelin starred Drakes Restaurant in Surrey, the two Michelin starred restaurant at The Capital Hotel in Knightsbridge, London, and more recently working with Glyndebourne Opera.
Wilson’s career in hospitality began in 1999, and since then he has garnered many accolades to his name including semi-finalist of the National Chef of the Year awards and finalist for the Roux scholarship (where he was up against Lisa Goodwin-Allen in the final). He is also a member of the Master Chefs of Great Britain.
Wilson’s food philosophy is ‘less is more’. He enjoys working with clean, simple, seasonal produce and flavours, not overcomplicating dishes; an ethos inspired by his food hero, Éric Chavot, during his time at The Capital Hotel in Knightsbridge.
Outside his day-to-day role, Wilson is passionate about encouraging and inspiring the next generation of chefs and has taken part in young chef competitions as a judge, offering guidance and expertise to those pursuing a career in the industry. He enjoys fishing with his son as part of a local fishing society, and walking his dog, Marshall; he also has a keen interest in motorsports and attending local motor shows.
Commenting on his appointment, Wilson says: “I feel very privileged to be re-joining the team at Ashdown Park Hotel & Country Club. I’ve always had a deep connection with this stunning venue, there is always something that draws me back to working here. It has a fantastic reputation, long associated with high standards of service and quality. I’m excited to challenge my creativity further.”
Ben Booker, General Manager at Ashdown Park Hotel & Country Club, says: “We’re delighted to have Andrew rejoin the team. He is a passionate chef with the skills and commitment to deliver exceptional and exciting dishes to really elevate the Ashdown Park Hotel name.”
In his position of Executive Chef, Wilson will oversee Ashdown Park’s two-AA Rosette Anderida Restaurant – an award-winning dining room featuring seasonal à la carte options, tasting menus and innovative vegetarian and vegan options. He will also develop the dishes in the more relaxed Forest Brasserie – a welcoming and informal restaurant overlooking the hotel’s 18-hole par 3 golf course, located adjacent to its spa and indoor swimming pool. The Forest Brasserie delivers a tempting menu including fresh fish, salads, burgers and pizzas, all inspired by local produce and suppliers.
Wilsons’ responsibilities will also extend to the hotel’s considerable wedding and events catering portfolio – the converted Chapel in Ashdown Park’s grounds is a very popular venue for all types of wedding ceremony and private celebrations.
Set within 186 acres of landscaped gardens, the listed 19th century mansion at the heart of Ashdown Park Hotel & Country Club is located in a prime position in Ashdown Forest, East Sussex, within the High Weald AONB. Bygone splendour meets modern indulgence inside the property and, outdoors, guests can explore and enjoy secret gardens, wooded paths, mature trees and vistas that include an elegant lake with fountains, a wild pond and a considerable range of wildlife.
Images: the hotel’s new Executive Chef, Andrew Wilson, and relaxed dining at Forest Brasserie
