Eddie Saint replaces Danny Parker as Executive Head Chef at Jesmond Dene House

Alex South

Editor

Eddie Saint has been appointed the new Executive Head Chef of Jesmond Dene House and the Fern Dining Room, following the departure of Danny Parker earlier this year.

Joining Jesmond Dene House in 2021, Eddie moves into the role after working as a senior sous chef, assisting in the running of the Fern Dinning Room for the past two years.

Commenting on his new appointment, Eddie said: “Excited to finally announce that I’m taking the reigns as Executive Head Chef at Jesmond Dene House. Thanks to Danny Parker for leaving a well organised kitchen, and I’m looking forward to the challenges ahead.”

Before joining Jesmond Dene House, Eddie has worked for an impressive range of hospitality brands located in the North East including Hotel Du Vin, Eslington Villa, and Newcastle’s Café Royal amongst others. Eddie also worked as a hospitality lecturer at Newcastle College between 2014 and 2017.

Eddie’s promotion comes after his predecessor Danny left Jesmond Dene House at the of April 2023.

Danny left Newcastle’s 2 AA rosette hotel and it’s Fern Dining Room, which featured in the Michelin Guide, to take some time off and pursue a career as a private chef.

Commenting on Eddie’s appointment, Jesmond Dene House said: “Eddie has an extensive background in the culinary industry working in various 2 AA Rosette restaurants throughout the North East. He joined Jesmond Dene House in 2021 as a Senior Sous Chef and has been assisting in the running of Fern for the past two years.”

It added: “As a keen lover of fish and homegrown produce, Eddie intends to create some exciting dishes for our menus and is keen to utilise The Secret Garden kitchen for more events. The appointment of Eddie also coincides with the launch of our brand new Summer A la Carte menu launching in Fern next month.”

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