Head Chef – Marle

About the hotel

Heckfield Place is a lovingly restored Georgian country house hotel set within 438 acres of regenerative Hampshire farmland, just an hour from London. Guided by Culinary Director Skye Gyngell, the kitchen philosophy here is rooted in simplicity, seasonality and a profound respect for the land — with menus shaped by the estate's own biodynamic farm, walled garden and kitchen garden. Heckfield is one of the most thoughtful and distinctive luxury hotels in England, attracting guests and talent who share a deep love of food, nature and genuine hospitality.

The work

• • Lead the kitchen team at Marle, Heckfield's main restaurant serving breakfast, lunch and dinner as well as in-room dining
• • Develop seasonal menus in close collaboration with Culinary Director Skye Gyngell, reflecting the rhythm of the estate's biodynamic garden and farm
• • Mentor and inspire junior chefs, fostering a kitchen culture rooted in respect, learning and craft
• • Oversee all food preparation, quality standards and presentation to the highest level
• • Manage kitchen operations including ordering, stock control, rotas and budgetary targets
• • Ensure full compliance with food hygiene, health and safety standards at all times
• • Work closely with the estate's farm and garden teams to source and highlight exceptional seasonal produce
• • Drive continuous improvement in kitchen performance, technique and team development

This role is for you if…

• • You have a genuine passion for seasonal, ingredient-led cooking rooted in provenance and sustainability
• • You have experience as a Head Chef or Senior Sous Chef in a quality-focused fine dining or country house environment
• • You are a confident and compassionate kitchen leader who develops talent rather than just directing it
• • You share Heckfield's philosophy of simplicity, naturalness and deep respect for the land
• • You are excited by the opportunity to work within a truly unique culinary vision led by Skye Gyngell

This role might not be for you if…

• • You prefer high-adrenaline, high-volume city kitchens to considered, produce-driven country house cooking
• • You are not comfortable with organic, biodynamic or regenerative food philosophy
• • You do not thrive in collaborative, cross-departmental creative environments