Michael Mealey returns to The Great Fosters Estate as executive head chef

Michael Mealey outside The Great Fosters Estate Great Fosters has welcomed Michael Mealey as executive head chef. Michael was senior sous chef at Great Fosters from 2003 - 2011 and has been welcomed back to the hotel with open arms.

Michael brings with him a wealth of experience from both four and five star hotels and restaurants. He is passionate about showcasing seasonal ingredients and can’t wait to start introducing his menus into The Estate Grill, Cocktail Bar and the hotel’s beautiful private dining rooms. In his new role, Michael will be responsible for the main restaurant The Estate Grill, and will also manage the private dining, wedding, conference, breakfast and afternoon tea menus for the hotel.

Born in Kent, Michael trained at Thanet School of Catering before starting work in London. He later progressed to Stoke Park before relocating to Whittlebury Hall in Northamptonshire and then Great Fosters, where he spent eight years, rising to the position of sous chef. More recently Michael spent four years at Coworth Park under head chef, Adam Smith and was also head chef at Oakley Court.

Michael says: “I’m thrilled to return to the hotel where I spent so much of my earlier career and can’t wait to take on the role of head chef at this wonderful hotel that is very dear to my heart. I'm looking forward to launching my menus throughout the hotel and bringing a new range of exciting dishes to guests at Great Fosters.”

Great Fosters, which forms part of The Alexander Hotel Collection, is a Tudor estate set in 50 acres of iconic gardens and grounds. The Great Fosters estate is steeped in royal history with a selection of 56 individually designed bedrooms, two restaurants, Utopia Retreat and extensive private dining facilities.

To find out more, visit www.alexanderhotels.co.uk/great-fosters

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