Jesmond Dene House, in Newcastle, hires new executive chef
Jesmond Dene House, in Newcastle, has announced that Gareth Rayner will be taking on the role and launching a new menu at the venue’s Fern dining room this March.
Gareth, who is originally from Hartlepool, has an extensive background in fine dining, having worked at The Gin Trap in Norfolk, where he earned three AA Rosettes as chef patron, and as executive chef at Wynyard Hall.
The top chef is hoping to “bring Jesmond Dene House back to how people remember it” while adding a “fresh and contemporary” feel.
The new menu will regularly change to reflect local produce and the changing seasons, promising “refined yet approachable dishes” celebrating North East flavours.
Speaking about his new role, Gareth, who joined Wynyard Hall in 2022, said: “I’m super excited to be joining Jesmond Dene House and to have the opportunity to craft menus that showcase the best seasonal produce.
“I aim to create a dining experience that reflects this iconic venue’s heritage and contemporary charm whilst elevating its already great reputation. It’s an exciting challenge to be a part of improving on something that’s already so good!”
This significant move comes less than two years after the 40-bed hotel was acquired by The Kronen Collection in 2023 for an undisclosed fee.
The Grade-II listed Arts and Crafts mansion – which was once home to Sir Andrew Noble, a partner in Victorian industrialist Lord Armstrong’s engineering works – was sold by its previous owners as they prepared for retirement.
The Kronen Collection also recently purchased the Borrowdale Gates Hotel in the Lake District, when it promised a “broader culinary and experiential offering”.
Christina Stephenson, group sales and marketing manager, said: “Jesmond Dene House is thrilled to welcome Chef Gareth Rayner to our family.
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“His culinary expertise is perfectly aligned with our mission to deliver an unparalleled guest experience.
“It feels like a new beginning for Fern and Jesmond Dene House, bringing dining back to what people once knew and loved, with a contemporary touch.”
Gareth will lead a team of 10 and is eager to elevate the hotel’s dining and working experience, with plans to expand the team further.