Grigg’s arrival was described as a “major coup” for the Suffolk business, which is working to set new benchmarks in the sector for food, service and interior design.
The executive chef, who attained head chef status at the age of 25, will be responsible for developing seasonal menus, overseeing kitchen teams and working to deliver high levels of customer service.
Head chef status
Who is Grigg?
He is renowned for injecting a sense of theatre and occasion into his food, creating inspired dishes which ignite all the senses.
He has earned rave reviews, often credited by the AA at hotels renowned for their culinary experience. These include the Three Rosette Gilpin Hotel & Lake House and the Michelin-starred Samling Hotel, both in the Lake District in Cumbria.
One of the first major projects the new recruit will work on is the menu for Chestnut’s latest acquisition, the White Horse in Easton, Suffolk, which is set to open early next month.
Grigg said: “I’m hugely excited about taking the helm in the Chestnut Group’s kitchen. We have a shared goal to mix the best seasonal produce with creative flair to inject some fun into the dining experience through sensational flavours.
“Serving [high] quality food is central to the Group’s promise of providing guests with a premium hospitality experience.”
As well as the day job, Grigg will work on the development of the company’s newly-launched Hospitality Academy.
The Hospitality Academy is a two-year training programme to identify and nurture the next generation of leaders in hospitality, with the offer of a full-time managerial position with the firm on completion.
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