Profile

We are looking for a chef to define and head a truly garden-led kitchen—one where the menu begins in the soil, not on paper.

At Keythorpe Hall, cooking is rooted in seasonality, and flavour. Ingredients are grown for taste, harvested at their peak, and used with precision and care. The kitchen works in rhythm with the garden, extending the seasons through preservation and craft rather than relying on imported produce.

This role is for a chef who wants to be connected—to the land, to the ingredients, and to the people they are cooking for—and who is motivated by the opportunity to build something distinctive, thoughtful, and lasting.

About Keythorpe Hall

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Keythorpe Hall is a farm-to-table culinary destination within a twenty-five acre estate in Leicestershire, centred around a two-acre walled garden that defines everything we cook.

The estate offers full-service, exclusive-use stays, a monthly supper club, and a programme of events throughout the year, all rooted in a deeply seasonal, garden-led approach to food.

The chefs work as a team with the head gardener to understand the produce we grow and are constantly sampling and experimenting with it. We encourage using lots of wild food and extend the seasons of the produce through preserving and fermenting.

The Role

We are seeking a Head Chef to lead the kitchen at Keythorpe Hall and play a central role in shaping both the food and the evolution of the business.

This is a rare opportunity to build and lead a truly garden-led kitchen, where menus are dictated by what is ready and at its peak, and where seasonality is not supplemented by imported ingredients but extended and interpreted through preservation, fermentation, curing, and careful planning.

You will work directly with the owners and Head Grower in a highly collaborative environment, contributing not only to menus but also to the ongoing development of Keythorpe Hall as a hospitality business. This includes the opportunity to help shape and develop new dining formats, guest experiences, and future business opportunities as the estate evolves.

This is a hands-on leadership role. You will have full ownership of the kitchen, from creative direction through to sourcing, standards, and service delivery, with additional kitchen support provided for larger events.

The Kitchen 

The chef’s kitchen is fully equipped to a professional restaurant standard and includes a full suite of commercial cooking equipment. There is an established pantry of preserves, ferments, and seasonal preparations, which plays a key role in extending seasonality and maintaining a low reliance on external sourcing