Hogarths Solihull welcomes new executive head chef

Hogarths Solihull has welcomed Tom Wells as its new executive head chef. He joins the Dorridge-based hotel following six years at Harborne Kitchen, bringing a wealth of international culinary expertise ranging from Michelin-starred restaurants to the Queen Mary II Cruise Liner.

In his new role, Wells will oversee all kitchen operations across the privately owned hotel, including its fine dining offering.

His appointment marks a new chapter for Hogarths as it elevates its food offering, specialising in modern British fare sourced from Herefordshire, Worcestershire and Warwickshire.

'A central asset'

Helena Hogarth, director of Hogarths, comments: "We are delighted to welcome Tom to the Hogarths team. His creativity, leadership and dedication to excellence is already clearly evident. Tom's appointment represents a significant addition to the hotel, as we continue to enhance our reputation for outstanding hospitality and dining.

“His love for seasonal ingredients resonates with our focus on locally-sourced produce, and we believe Tom will be a central asset to our fine dining offering."

Wells's arrival is part of the hotel's ongoing commitment to expanding its guest offering, following the opening of 11 additional bedrooms (bringing the total to 60) and the new Coach House conference centre. New menus and dining experiences will also be launched in the coming weeks.

“I’m incredibly excited to be joining the team at Hogarths,” says Wells. “This is a fantastic opportunity to lead a talented brigade and develop a food offering that celebrates my passion for British produce, whilst in keeping with Hogarths' stellar reputation. I’m looking forward to getting started and creating memorable dining experiences with our guests.”

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