Robert Pearce appointed as executive chef at Down Hall
Down Hall Hotel, Spa & Estate in Essex has appointed Robert Pearce as Executive Chef
Robert Pearce will oversee the hotel's entire culinary operations, including the modern British restaurant, Garden Room, and brand new Fox Bar.
Robert brings more than 16 years of experience to his new role and will be responsible for the development of menus, running the kitchen, training the team and maintaining a high standard in the restaurants.
His menus will showcase the best seasonal British produce, grown in Down Hall’s one-acre kitchen garden and will include highlights such as crispy pork terrine served with baby onions, pickled carrot and homegrown purple sprouting cauliflower alongside burrata and black truffle tortellini, with butternut squash velouté, sage and pumpkin seed pesto, and summer truffle.
Regarding his new position, Robert said: “I am delighted to be joining the team at Down Hall as Executive Chef, where I can showcase my passion for seasonality and place locally sourced ingredients at the heart
of the hotel’s F&B offering. We have exciting plans on the horizon, and I look forward to announcing them soon.”
Linden Beattie, General Manager of Down Hall Hotel, Spa & Estate added: “We’re thrilled to welcome Robert to the Down Hall team. With over 16 years' experience in the industry, we believe his knowledge, vision and talents align with our plans to make the Garden Room a destination restaurant and one of Essex’s finest.”
Before his time at Down Hall, Chris began his career working in several D&D London Restaurants most notably Quaglino’s, where he spent two years sharpening his skills as chef de partie, before taking on the role of Sous Chef at Tewin Bury Farm Hotel. He would stay there from 2009 until 2011 when he would make the move to Orsett Hall Hotel.
At Orsett Hall, he progressed from Head Chef to Executive Chef in just over two years and played an integral part in helping the restaurant gain 2 AA Rosettes, with desserts recognised as 3 AA Rosettes standard.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
Support Us
CONTRIBUTE
Robert Pearce appointed as executive chef at Down Hall
