Whiting & Hammond appoints executive chef

James Moyle-Rosser was previously head chef at the Chaser Inn near Tonbridge in Kent. Sous chef Jody Shaw has been promoted to replace him.

Moyle-Rosser will be in charge of combining suppliers and cutting costs as well as regularly visiting the sites and passing on best practices.

“James has been donning his chef’s jacket and doing service at the sites to see how they run and how they can be improved,” said managing director Brian Whiting.

“For example, we had a fantastic short rib of beef dish on at the Little Brown Jug [in Tonbridge, Kent] and he has passed it on to other sites. It’s a nice cheap cut but takes a bit of skill to cook. He will also be involved in recruitment and in opening new sites to get the Whiting & Hammond ethos across to the teams.

"We found taking on Stanmer House [in Brighton, East Sussex] without that extra person so we knew we needed someone for our eighth site. We are looking to do something sooner rather than later.”