HAVING worked in award-winning restaurant kitchens in Bermuda, South Africa and France, a top chef is now heading to Tynedale.

Graham Riley has been appointed executive chef at Slaley Hall with the aim to drive on the hotel’s food and beverage offering

Graham has more than 30 years of experience in the hospitality industry and has worked across the world. More recently, he was executive head chef at two MacDonald Hotels in Scotland, the Aviemore Resort and Spey Valley Golf and Country Club.

He will be responsible for Slaley’s three onsite restaurants: The Dukes, which offers a fine dining experience; Hadrian’s Brasserie, which serves seasonal dishes with fresh local produce; and the Claret Jug clubhouse, which dishes up classic British cuisine.

His appointment, made by Slaley Hall’s general manager Christopher Wayne-Wills, follows a £1m investment into the hotel as it seeks to re-establish itself as the finest resort hotel in the North-East.

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 said: “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.”