Milsom Hotels and Restaurants are delighted to announce two important promotions at Le Talbooth in Dedham.
Andrew Hirst has been promoted to the position of Executive Chef of Le Talbooth; he will continue to be responsible for the development of the food in the main restaurant kitchen but now has the added responsibility of working with the Milsom Catering team and overseeing the events and parties at Maison Talbooth hotel, also in Dedham.
As a result, Jamie Jackson has been promoted to Head Chef at Le Talbooth Restaurant. Jamie started working at Le Talbooth some 12 years ago in a part time capacity and said ‘I am thrilled to have been made Head Chef at Le Talbooth, this role is definitely a dream job for me as I have always aspired to be at the top of my chosen career. The restaurant is such an important part of the local area and I am looking forward to the challenge of being involved in the next phase of Le Talbooth’.
Paul Milsom, managing director said ‘We are delighted with these two promotions, Andy has done so much for Le Talbooth since he joined us 8 years ago by moving the food to another level and achieving three AA rosettes. To promote our next Head Chef from within our own kitchen means a lot to me personally, and also to our company. We are always very aware of the talent we already have in our ranks and do our utmost to back them and help them achieve their ambitions’.
We’d like to wish Andy and Jamie all the very best in their new roles. 2022 promises to be a busy and very special year in the life of Le Talbooth as the restaurant celebrates its 70th Platinum anniversary – watch this space for an exciting programme of events and parties. You can be sure that the kitchen team will play an important and central part in the celebrations!
