Milsom Hotels and Restaurants Ltd is pleased to announce the appointment of Andrew Hirst as the new Head Chef of Le Talbooth, flagship restaurant of the group, with effect from 12th August.

Andrew is currently Senior Sous Chef of the Tudor Room restaurant at Great Fosters Hotel, Surrey. Prior to that he spent 18 months at Daniel Boulud’s Daniel in Manhattan, the only New York restaurant awarded 3 stars by the Guide Michelin and 4 stars by the New York Times.

Andrew grew up in Essex and trained at Colchester Institute. Upon graduation, he spent 7 years working at Auberge du Lac in Hertfordshire, working up to his final role as Sous Chef in Phil Thompson’s team that won a much-coveted Michelin star.

Stas Anastasiades, Group Operations Director of Milsom Hotels and Restaurants Ltd, said, “The appointment of Andrew marks the next evolution in the 60 year history of Le Talbooth. His skill and passion for great food served without pretention are evident. I’m all the more proud that Andrew is a “local lad made good” as the Milsoms Group has always nurtured local talent through its ongoing partnerships with culinary and hospitality colleges. We’re delighted to welcome Andrew to our team and to have him join our flagship restaurant.”

Andrew Hirst said, “Being the Head chef at Le Talbooth means a great deal to me. Throughout my career I’ve always kept an eye on the restaurant as it’s the most renowned restaurant in my home county. To have the opportunity to take control of the kitchen is a big opportunity that the Milsom family have given to me. I am really excited about the future of the restaurant and working with the whole team at Le Talbooth.”


Le Talbooth is located in the heart of Constable Country, this family run, luxury country house hotel and award winning Le Talbooth restaurant offers cuisine that is a skilful mixture of the classic and exciting

+Sue Bunting

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