Paul Evans joins Mallory Court as head chef

His appointment follows the departure of Paul Foster from the role last year,​​ after he left to crowdfund his first restaurant Salt.

Evans says he hopes to ‘make his mark’ at the restaurant, which held a Michelin star for over a decade under former head chef Simon Haigh, but lost the award in the 2014 Guide.

He joins from his first head chef role at The Burlington Restaurant at the Devonshire Arms Hotel, where he was awarded three AA rosettes.

The chef previously cooked at two-Michelin-starred L’Enclume and the three-starred Waterside Inn in Bray.

He is now responsible for heading up Mallory Court’s flagship Dining Room restaurant, creating dishes using produce from the hotel’s kitchen garden.

The menu includes cured mackerel, with fennel chutney, black-garlic purée, basil oil and a heritage-tomato consommé; and roast breast of creedy carver duck, salt baked fennel, glazed peach and duck jus.

"My aim is to create menus that deliver an exciting dining experience for our guests, ensuring that the restaurant retains its outstanding reputation as one of the finest dining establishments in the area," says Evans.

Mallory Court is part of the Eden Hotel Collection, which includes nine luxury UK hotels and restaurants including Devon’s Bovey Castle and The Kings Hotel in the Cotswolds.