Sarah Frankland heads up kitchen at Pennyhill Park
She will be responsible for sourcing and the supply chain management, along with the organisation of the different kitchens across the resort and the development of the hotel’s chefs
Register to get 1 more free article
Reveal the article below by registering for our email newsletter.
Want unlimited access? View Plans
Already have an account? Sign in
Sarah Frankland has been promoted to executive chef at Pennyhill Park, an Exclusive Collection property in Surrey.
Frankland will oversee Hillfield Restaurant and Bar, the hotel’s hyperlocal dining destination, the Pastry and Bakery team, spa and al fresco dining for Themis and the Lily Pond Terrace, in-room dining, as well as the meetings and events facilities.
She will have responsibility for the menu design of the outlets. She is also responsible for sourcing and the supply chain management, along with the organisation of the different kitchens across the resort and the development of the hotel’s chefs.
Frankland joined Pennyhill Park in 2016 as head pastry chef. In 2019 she won Craft Guild Of Chefs Pastry Chef Of The Year, was awarded Best Afternoon Tea by Hotel F&B magazine and appeared as a finalist in Channel 4’s Bake Off: The Professionals.
Prior to this she has also won The Caterer’s Acorn Award along with commendations at the World Chocolate Masters, Mövenpick Gourmet Dessert Chef, and a William Heptinstall Scholarship.
Frankland said: “With the support of the Pastry team and the wider kitchen, hotel and spa teams at Pennyhill Park, I am delighted to take the step to Executive Chef for our incredible resort. Through my years here the Exclusive Collection has invested in my development, not just as a chef but as an inspiring leader for the team. I look forward to continuing to grow and develop in my role for the future of the kitchen operation and food offering.”
Graham Copeman, general manager at Pennyhill Park, added: “I am so excited to be able to recognise Sarah’s leadership skills as well as her culinary expertise through this very deserved promotion. Her success embodies our outlook of developing talent and recognising passion, creativity and commitment.
“In her new role Sarah also joins our brilliant and diverse Leadership Team as another superb female leader and role model within our business, and for the wider industry. It is terrific to have her now guiding our food proposition, developing the culinary team, and partnering with suppliers who are just as infatuated with local, sustainable and responsible practices as we are. Many congratulations Sarah!”
