Andrew Watts becomes head chef at The Tawny

Staffordshire’s newest luxury hotel, The Tawny, has announced the appointment of Andrew Watts as head chef at its flagship restaurant, The Plumicorn.

With 19 years' experience and an ambitious vision for the years ahead, Watts is aiming for critical recognition for the restaurant. Before joining The Tawny, Watts was group executive chef at Hawkstone Hall and Gardens in Shropshire, where he was responsible for setting up the kitchen from scratch during the property's £5m refurbishment. The completion of the kitchen gardens allowed Watts to practice seasonality and sustainability, teaching his team the importance of creating menus inspired by fresh produce.

On his new position, Andrew comments: "I am excited and inspired to join the team at The Plumicorn. The restaurant’s 2023 agenda remains in keeping with the hotel’s longstanding emphasis on sustainable, local produce, but guests can expect a wider variety of food to choose from next year, with some unexpected twists. You couldn’t ask for a better location to be inspired by nature than The Tawny’s 70-acre estate, and by carefully selecting ingredients that celebrate each season, we hope that all menus at the hotel, from breakfast to lunch, dinner and afternoon tea will reflect this."

With a menu that speaks of Staffordshire and the Peak District, Watts plans to utilise quality local ingredients sourced from the hotel’s kitchen garden and the neighbouring area. Winter menu highlights include a choice of pigeon breast with hispi cabbage, hazelnut and blackberries or baked celeriac with mushroom tea, pickled celeriac, yeast and mushroom crumb to start; venison with maple, quince, baby turnip, pearl barley and chocolate, or stone bass with brown shrimp, dill, potato and samphire sauce to follow. Regulars at the hotel will be pleased to find the iconic toffee apple featuring roasted apple, cinnamon crumb and salted caramel still on the dessert menu, alongside a choice of lemon and honey parfait and vegan chocolate amaretto.

In 2022, the hotel has opened six new Hillside Treehouses and eight new retreat rooms. The team employed a new head gardener, Jonathon Race, to tame the 70-acre estate, while its young manager Josh Chadwick, was promoted to GM in October.

Alongside The Plumicorn, guests can enjoy a more casual dining affair at The Feather Lounge, located inside the main restaurant building. Here, guests can expect freshly made wood-fired pizzas, delicious tapas and a selection of charcuterie boards and flatbreads. Alternatively, small groups will be pleased to discover The Perch, sitting above the main dining room at The Plumicorn; an intimate dining space for private dining and afternoon tea.

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