The Gallivant appoints new executive chef

The Gallivant in Rye has appointed Nico Fitzgerald as executive chef. Fitzgerald joined the team in July 2022, and has been overseeing restaurant operations. 

Originally from Gibraltar, Fitzgerald has a diverse culinary background. He started his career with a private catering firm serving banquets for the Royal Gibraltar Regiment and other branches of the British Armed Forces in Gibraltar. He then attended the famous Le Cordon Bleu cookery school in London, and has since worked in some of the country's top kitchens, including in Heston Blumenthal's one Michelin-starred The Hind's Head, Adelina Yard and London Stock restaurant. 

Fitzgerald says of his new role: "I am delighted to be a part of The Gallivant team and all the future growth plans we have – it’s a great place to work, with staff and guest happiness at the centre of everything we do."

The Gallivant owner, Harry Cragoe, comments: "As we grow The Gallivant this year, with a new opening later in 2023, Nico’s enthusiasm and positivity alongside his enormous talent in the kitchen will help us reach new levels of customer (and team) happiness."

The Gallivant prides offers an ever-evolving menu with over 80% of the produce sourced within 20 miles of the venue. The restaurant at The Gallivant is open to hotel guests for breakfast, lunch and dinner and non-residents for lunch and dinner only.

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