Southwold hotel welcomes new head chef to oversee two new restaurants
- Credit: Archant
A Southwold hotel attempting to transform itself into a world-class destination has appointed a highly regarded new head chef.
Ross Bott will oversee two new restaurants at The Swan, which is owned by Adnams.
Situated in Market Place, The Still Room and The Tap Room will each explore different ends of the culinary spectrum.
The Still Room will offer three tasting menus – fish, meat and vegetables – showcasing the finest ingredients available.
Diners have the choice to eat one of the tasting menus or pick and choose specific dishes and create a bespoke dining expertise.
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In contrast, The Tap room will provide a more relaxed dining experience. Wholesome food is coupled with award-winning beers, wines and spirits.
Mr Bott said: 'I'm really excited to get started at The Swan and be part of such an ambitious project to create the best hotel and restaurant in the area.
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'The Still Room and The Tap Room will each offer something different but at the heart of both will be a commitment to providing the best food and drink experience possible.'
He added: 'It's all about your relationship with your ingredients.
'If you treat a piece of meat, fish or veg with the love and respect it deserves then you will get the best out of it.
'For me, that's what being a chef is all about.'
The two restaurants differing styles perfectly compliments the new chef's marrying of cutting edge techniques with a foundation in classic cookery.
Mr Bott said: 'We want to put the best plate of food possible in front of our guests.
'We are lucky to be on the doorstep of some genuinely world-class producers in Suffolk that will sit side-by-side with the best ingredients from across the country and beyond.'
Having began his career at the three Michelin Star restaurant La Tanta Claire, under the legendary Pierre Koffman, most recently Mr Bott helped establish the new Hawkyns Restaurant and Bar in Amersham earlier this year.
Lyndon Barrett-Scoot, manager at The Swan, said: 'The hotel will provide impeccable service that gives visitors a truly memorable stay and having Ross on board ensures this experience extends into the dining room and onto the plate.'