A glorious country house built 200 years ago of stone from the Purbeck Hills, situated within its own beautiful, formal gardens


New Sous Chef

30 April 2012


We are very pleased to welcome Richard Spence (known to everyone as Spence) to the post of Sous Chef at The Grange. Before joining our staff Spence had worked as a Junior Sous chef at the Barn Hotel, Ruislip before taking his skills to South Africa. On his return to the UK he worked as Sous Chef at the 3 Rosette, Hell Bay Hotel on the Isles of Scilly. Head Chef Nick Holt said he was delighted that such a very capable and experienced chef was to join his team.

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