John Wood gets on-board with Dormy House re-opening

Wood will be working with Dormy House’s head chef Paul Napper to engineer new menus and put in place new operational procedures across the hotel’s 70-cover fine dining restaurant and more informal bar and brasserie.

“Dormy House has had a superb reputation for quality and style over the years and this major refurbishment will take it onto an even greater level,” said Wood, who has previously worked at the likes of the Savoy, The Dorchester and Cliveden.

“The Food and Beverage offering at Dormy House is going to take on a new lease of life and we have some very exciting ideas planned. Paul Napper is an exceptionally talented and dedicated chef and his desire to not only source local produce but local talent is fantastic.

“This is by far one of the most exciting renovations in the UK for 2013 and I am proud to be part of this development.”

Dormy House auction​

After working as a chef for over 25 years, Wood set up his own consultancy, allowing him to apply his experience and knowledge to improve all aspects of food and beverage operations at a number of businesses.  

The food offering at the new restaurant has not yet been fully decided, though it is expected to offer seasonal ingredients sourced from Dormy House's local estate. Inspired by classical chefs such as the Roux Brothers, head chef Napper has worked at Dormy House for over four years.  He recently returned from the Dormy House’s sister property, Ruths Hotel in Skagen.

Dormy House closed on 18 March for the £10m refurbishment which will see all 40 bedrooms revamped and the additionof a new spa (opening in January 2014). The hotel held its own auction last month, with 291 lots ranging from sofas and four-poster beds to 600 plates, going under the hammer for a total price of £35,429.

Prior to the Dormy House opening in September 2013, Stratford-upon-Avon College will be lending their kitchen to the newly-formed culinary duo to develop the dining concepts, new menus and signature dishes, ready for the new restaurant and brasserie opening.