A luxury hotel is hoping to stamp itself on the culinary map with the appointment of a new executive chef.
Graham Riley has been appointed at Slaley Hall, in Hexham, Northumberland, after a £1million investment in the hotel to attract more visitors to the venue.
He brings with him more than 30 years’ experience in the hospitality industry, including working in award-winning restaurant kitchens in Bermuda, France and South Africa.
More recently he was executive head chef at two MacDonald Hotels in Scotland: Aviemore Resort and Spey Valley Golf & Country Club.
Graham will be responsible for Slaley Hall’s three on-site restaurants: The Dukes, offering a fine dining experience, Hadrian’s Brasserie, serving seasonal dishes with fresh local produce, and classic British cuisine in the hotel’s Claret Jug clubhouse.
His appointment, made by Slaley Hall’s general manager Christopher Wayne-Wills, follows a £1million investment into the hotel.
Graham said: “Having worked with Christopher at Aviemore Resort and seen his passion for improving hotel resorts, I couldn’t pass up this exciting opportunity.
“The hotel has a great feel to it and is already widely known for its leisure experience. My priority is to help Christopher attract people from around the country, who want to experience the high standard of cuisine on offer.”
Christopher Wayne-Wills added: “When I joined Slaley Hall earlier this year I wanted to build a strong leadership team and to help guests rediscover the fine dining they have enjoyed here in the past.
“Graham will play a key role in this team, helping us enhance the resort’s superb leisure offering with some fantastic dining options, making Slaley Hall a culinary destination.”