{"id":386233,"date":"2025-08-31T02:06:10","date_gmt":"2025-08-31T02:06:10","guid":{"rendered":"https:\/\/www.europesays.com\/uk\/386233\/"},"modified":"2025-08-31T02:06:10","modified_gmt":"2025-08-31T02:06:10","slug":"londons-boys-hall-appoints-new-head-chefs-to-usher-in-a-new-era-of-uk-hospitality","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/uk\/386233\/","title":{"rendered":"London\u2019s Boys Hall Appoints New Head Chefs to Usher in a New Era of UK Hospitality"},"content":{"rendered":"

Home<\/a> \u00bb New Appointment<\/a> \u00bb London\u2019s Boys Hall Appoints New Head Chefs to Usher in a New Era of UK Hospitality <\/p>\n

Published on
\nAugust 31, 2025<\/p>\n

\"\"<\/p>\n

Boys Hall, the charming boutique hotel and restaurant nestled in the picturesque town of Ashford, in London has announced the appointment of two talented chefs, Alfie Jebb-Crouch and Joe Winston, to take charge of its culinary direction. The move signals an exciting new phase for the establishment, as it continues to make a significant mark on the UK hospitality scene since its relaunch in 2022.<\/p>\n

The 17th-century manor house, which has been transformed into a boutique hotel by the dynamic duo of Bradley and Kristie Lomas, has seen substantial growth and innovation since its reopening. The Lomas\u2019 vision for the hotel has been to create a refined yet welcoming space where guests can indulge in a memorable culinary experience, with a focus on sustainability and local sourcing. Now, with the appointment of Jebb-Crouch and Winston, this vision is set to reach new heights.<\/p>\n

A Strong Culinary Leadership<\/p>\n

Alfie Jebb-Crouch and Joe Winston have been selected to head the kitchen and will lead Boys Hall\u2019s culinary efforts with their wealth of experience and commitment to high-quality dining. Winston, who has worked his way up through the ranks at Boys Hall, brings with him an intimate knowledge of the establishment\u2019s ethos and a passion for sustainability. Jebb-Crouch, on the other hand, joins the team with an impressive background, having worked at renowned restaurants such as The Hand and Flowers and The Swan at Chapel Down. Together, the two chefs are set to create a modern, seasonal menu that champions local produce while maintaining a sophisticated dining experience.<\/p>\n

Sourcing Locally, Serving Seasonally<\/p>\n

One of the key principles behind the new culinary direction at Boys Hall is sustainability. Both Jebb-Crouch and Winston have made a firm commitment to source the majority of their ingredients from local suppliers, within a 10-mile radius of the hotel. This not only supports the local economy but also ensures that the freshest, highest-quality ingredients are used in the preparation of each dish. Additionally, the chefs have begun growing their own herbs and vegetables in the hotel\u2019s kitchen garden, further emphasising their dedication to sustainability and reducing food miles.<\/p>\n

The September menu promises to be a highlight, with exciting seasonal dishes that showcase the very best of local produce. Some of the key offerings include Longland Farm duck liver parfait, which is paired with preserved Boys Hall cherries; John Dory from the south coast, served with local clams and sea herbs; and confit hispi cabbage with miso glaze, blue cheese sauce, citrus slaw and walnut ketchup. These dishes not only promise to delight guests\u2019 taste buds but also provide a testament to the chefs\u2019 commitment to crafting inventive, seasonally-inspired fare.<\/p>\n

A Sparkling Future Ahead<\/p>\n

The appointment of Jebb-Crouch and Winston comes at a time of significant growth and development at Boys Hall. In addition to the culinary upgrades, the owners, Brad and Kristie Lomas, are preparing to launch their own sparkling wine, Seventeen Sovereigns, which will be produced from a single vineyard located just outside of Canterbury. This 2022 vintage is a blend of 60% Chardonnay, 38% Pinot Noir and 2% Pinot Meunier and promises to offer a delightful accompaniment to the hotel\u2019s seasonal menu. Brad Lomas described the wine as \u201ceasy drinking with a lovely balance of fruit and acidity,\u201d making it the perfect choice for guests celebrating special occasions or simply looking to enjoy a glass alongside their meal.<\/p>\n

Exciting Plans for the Future<\/p>\n

The future of Boys Hall looks even brighter, as the owners continue to enhance the guest experience. Plans are underway to restore the hotel\u2019s former walled garden, which will be transformed into a peaceful hideaway for guests seeking a tranquil retreat. Additionally, new bedrooms and a treatment room are set to be introduced, further solidifying Boys Hall as a premier destination for luxury stays in Kent.<\/p>\n

With its new leadership in the kitchen, commitment to sustainability and ongoing development, Boys Hall is poised to continue making waves in the UK\u2019s hospitality industry. As the boutique hotel continues to evolve, guests can look forward to a truly unique and unforgettable experience in the heart of Ashford, Kent.<\/p>\n

<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"Home \u00bb New Appointment \u00bb London\u2019s Boys Hall Appoints New Head Chefs to Usher in a New Era…\n","protected":false},"author":2,"featured_media":386234,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7757],"tags":[748,393,299,4884,43257,58586,133893,133894,133895,257,16733,82451,50945,16,15],"class_list":{"0":"post-386233","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-london","8":"tag-britain","9":"tag-england","10":"tag-europe","11":"tag-great-britain","12":"tag-hotel-news","13":"tag-hotels-and-resorts-in-uk","14":"tag-hotels-in-ashford","15":"tag-hotels-in-kent","16":"tag-hotels-in-uk","17":"tag-london","18":"tag-london-hotels","19":"tag-new-appointment","20":"tag-travel-news-updates","21":"tag-uk","22":"tag-united-kingdom"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@uk\/115120936373307177","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/posts\/386233","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/comments?post=386233"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/posts\/386233\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/media\/386234"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/media?parent=386233"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/categories?post=386233"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/tags?post=386233"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}