The Mitre Hampton Court appoints new executive chef
Paul Mason will be responsible for driving culinary creativity and ensuring that the food offerings are ‘top notch and inviting’
Boutique luxury hotel brand, The Signet Collection, has announced the appointment of Paul Mason as executive chef at The Mitre in Hampton Court for the venue’s two restaurants, Coppernose and The 1665 Riverside Brasserie.
In his new role, Mason will be responsible for driving culinary creativity and ensuring that the food offerings are “top notch and inviting”.
In addition, he will also be creating new menus in keeping with the “relaxed” modern British comfort cooking style that the hotel is said to be known for, as well as his passion for food waste reduction and limiting the impact on the local environment by sourcing seasonal produce.
Mason reportedly joins The Mitre with 10 years of training in Michelin and fine-dining restaurants and hotels around the UK. Previously, he also spent time aiding private events and wine pairings for the Rothchilds and founded his own company that catered for UHNW clients, as well as Stella McCartney and Selfridges.
The Mitre is a Grade II-listed boutique hotel on the banks of the River Thames by Hampton Court Palace. It opened its doors in September 2020 with 36 bedrooms, a riverside restaurant, brasserie and bar, as well as an 80-cover Orangery, a Whispering Angel boat house, and a private boat jetty with a hotel boat.
Hector Ross, managing partner at The Signet Collection, said: “It’s a real pleasure to welcome Paul to the team. With Paul’s enthusiasm and expert knowledge of the food industry having worked in boutique hotels and restaurants across the country, I am confident that he will continue to deliver great food with the sense of fun that The Mitre is known for.”
