Adnams, the brewer operating the hotel on the Suffolk coast, has appointed the chef following a major investment in the property in which the two restaurants The Still Room and The Tap Room were added.
The Still Room will offer three tasting menus entitled ‘fish’, ‘meat’ and ‘veg’. The kitchen will take in whole carcasses and break them down to use every part of the animal, and diners will be able to choose any of the individual dishes as starters or main courses.
The chef will also take the reins at the more informal Tap Room, which will serve ‘wholesome’ food alongside Adnam’s beers, wines and spirits.
The appointment of Bott forms part of Adnam’s ambitious plans for The Swan, which it hopes to establish as one of Suffolk’s top dining destinations.
The chef began his career at three-Michelin-starred La Tante Claire under Pierre Koffmann and cooked with Adam Simmonds at Danesfield House. He was also part of the team that won three-AA-rosettes at MacDonald Compleat Angler in Marlow, and headed up the kitchen at Kochar’s Hawkyns when it launched in January.
“The Swan will provide impeccable service that gives visitors a truly memorable stay”, says Lyndon Barrett-Scott, general manager at The Swan.
“Having Ross on board ensures this experience extends into the dining room and onto the plate.”
Both restaurants will open alongside the hotel on 12 October.