The hotel said he brings over 20-years of experience to the role and a “reputation for accolades”.
These include a Michelin star as head chef at The Black Swan, Oldstead, three rosettes as executive chef at Sutton Park, Sutton-the-Forest and three rosettes held for five years at The Park, York.
Jackson said he is looking forward to establishing the Feversham Arms as the “go-to place for great food in a relaxing atmosphere”, and added: “I’m really excited about bringing my own style of cooking to the Feversham Arms.
“We’re creating an á la carte and tasting menu with vegetarian and pescatarian options as well as developing a wholesome, healthy-eating Spa menu with fresh, local ingredients. The hotel has a great reputation and I’m looking forward to taking customers, old and new on an exciting food journey.”
Group general manager, Ingo Wiangke, said: “We are delighted with Adam’s appointment and his vision of making the Feversham a food destination in its own right.
“We know that customers and guests are going to love his proven style of cooking, hospitality and amazing food.”