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De Vere Latimer Estate appoints new executive chef

De Vere Latimer Estate has announced the appointment of executive chef Noel Busby, who will be responsible for corporate meeting and event catering as well as leisure dining at the hotel.

Having begun his career in Rocco Forte Hotels, Busby has over 30 years’ experience within the hospitality industry and joins from Cucina in Hertfordshire, where he was executive chef and catered up to 1,300 corporate and leisure guests a day.

Prior to his time at Cucina, he spent four years working for Marriott International where he progressed from sous chef to executive chef at the Hanbury Manor Marriott Hotel and Country Club and the Cheshunt Marriott Hotel, both located in Hertfordshire.

Busby’s culinary inspirations include his mother and American chef Thomas Keller from the French Laundry in California and his use of the sous-vide method. Throughout his career, he has developed many passions including his love for slow cooked meats and home smoking, which he will incorporate into his new role to further enhance the team’s knowledge and skills.

The 1838 Restaurant & Bar, located in De Vere Latimer Estate’s Mansion House, serves fresh seasonal dishes, including Severn and Wye smoked salmon, pan-roasted ‘Gressingham’ duck breast and a lemon and lime cheesecake with a gingerbread crumb and rhubarb ripple ice cream. The restaurant also boasts an adjacent outdoor courtyard. For M&E delegates, the hotel serves menus designed by De Vere’s group nutritionist, Wendy Martinson OBE, as part of the group’s Smart Space meetings concept.

Busby said: “I’m thrilled to be joining the team at De Vere Latimer Estate. With such a strong focus on fresh seasonal produce, 1838 Restaurant & Bar provides a great opportunity for me to showcase my skills and experience creating delicious, memorable dishes for our guests.”

Antonio Campanile, general manager at De Vere Latimer Estate, added: “We’re delighted to welcome Noel into our talented team. Noel brings a wealth of creativity and experience to the kitchen, which will be an asset to the team who consistently deliver remarkable dining experiences for our guests.”

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