Luxury hotel Jesmond Dene House has announced its new executive head chef who is now leading the kitchen following the departure of Danny Parker.
Eddie Saint is the new man in charge of the menu at the much-loved city venue and he already has plenty of new ideas for the future, including making full use of the hotel’s outdoor Secret Garden Kitchen. The 33-year-old already had been building his reputation at the hotel, as senior sous chef, and his promotion comes after Danny announced earlier in the year his plans to move on and explore the potential of being a chef on a yacht.
He left at the end of April and now it’s Eddie’s turn in the spotlight which will see him oversee all events at the house as well as its Fern Dining Room and bar. The chef, from Tynemouth, has a passion for fish, developed during a previous head chef role at Riley’s Fish Shack at the coast, and he is ‘delighted’ to be taking charge of the menu.
Eddie’s appointment coincides with Fern’s new summer season menu, which he and his team launched, and he said: “I am thoroughly delighted with the position of executive head chef and am looking forward to using my experience to create some exciting dishes for the guests of Jesmond Dene House and Fern. I am fortunate to have worked alongside Danny Parker, who has moved on to pastures new, and I wish him all the very best but I really look forward to the challenges ahead in my new position.”
The father-of-two has previously worked in various hotels across the region, starting as a commis chef at the 2AA Rosette Hotel du Vin in 2009 then becoming sous chef before roles at Close House in Heddon-on-the-Wall and Eslington Villa in Gateshead.
He has also lectured at Newcastle College in kitchen larder and patisserie, helping students to achieve gold awards at NECTA – North East Culinary and Trade Association – competitions. It was while head chef at Riley’s Fish Shack, where he was until the pandemic, that he became passionate about developing his knowledge of fish.
He is described as having been ‘integral’ to Jesmond Dene House since moving there in 2021, running the Fern restaurant side of the business and kitchen finances as well as helping devise and develop menus, training junior chefs and organising special events.
And he has new ‘fun’ events planned for the future, themed around his love for fish and for home-grown produce, and a spokeswoman added that the idea is to “bring some excitement to Jesmond Dene House utilising the Secret Garden Kitchen for outdoor BBQs and make the most of the heritage that Jesmond has to offer”.
Christina Stephenson, events and marketing manager at Jesmond Dene House, said: “We’re pleased to be able to promote one of our very own chefs into the position of executive head chef. Eddie beat off stiff competition to gain the position and his determination to succeed to the top in such a tough industry is to be applauded.
“We are delighted he has taken the position and are excited for the future plans he has for our very special venue.” For more about what’s on offer at the hotel see here.
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