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The Montagu Arms, a boutique hotel in New Forest, has appointed Nathan Eades as the new executive chef of the hotel’s fine-dining restaurant, The Terrace.
In his new role, Eades will be responsible for the development and execution of the hotel’s menus, for both The Terrace and Monty’s Inn, as well as managing the kitchen team on a day-to-day basis.
Having trained in French classical cooking, his menus will reportedly see British home comforts reimagined. The menus will also comprise fresh, hyper local Hampshire ingredients.
With over 16 years of experience in the industry, Eades joins from The Wild Rabbit in Oxfordshire. During this time, he held the position of head chef for over four years and oversaw a team of 20.
Prior to The Wild Rabbit, Eades was head chef under chef director Luke Tipping at the Michelin-starred Simpsons Restaurant in Birmingham. He has also held senior positions at restaurants including Fishmore Hall in Ludlow, Wedgewood Hotel and Spa in Vancouver, and Lainston House in Winchester.
Eades said: “I am thrilled to take on the role of executive chef at The Montagu Arms, a property that is steeped in gastronomic history. The Hampshire larder is one brimming with fantastic produce and I am excited to develop a dynamic menu using ingredients from the hotel’s kitchen garden. I look forward to working closely with my new colleagues.”
James Hiley-Jones, managing director at Greenclose Hotels, added: “We are absolutely delighted to welcome Nathan Eades to The Montagu Arms. We are very grateful to Matthew Whitfield who leaves us after three and a half years to take on a new challenge and now look forward to exciting times ahead under Nathan, a passionate and extraordinarily talented chef with big plans for The Terrace.”
