Ross Stovold joins Seaham Hall

April 1, 2016 | Seaham Hall

Ross Stovold - Seaham

New Head Chef, Ross Stovold, joins Seaham Hall

Introducing a ‘no foam, no smear’ approach to the exclusively British menu

Previously Head Chef at the Isle of Eriska Hotel and Spa, which gained Michelin Star status under his tenure, Ross Stovold now brings his love of British ingredients, championing of local suppliers and unique preservation techniques, to Seaham Hall’s Byron’s Restaurant.

Averse to aesthetics simply for the sake of it, Ross prefers to showcase ingredients without fuss. Out of respect for a scallop, for example, and for the person who dived for it, he appreciates the food for what it is and won’t manipulate it. He creates dishes where, as he says, ‘there is nowhere to hide’.

Always thinking six months ahead, Ross experiments with various preservation methods, including clamping, burying and fermenting, so that he can use flavours all year round.  He says: “I see no meaning to having pineapple on the menu in the winter in the north of England; I would prefer to offer sorbet made from strawberries that we pickled in the summer.”

He hopes to encourage all of the kitchen staff at Seaham Hall to discover their own different ways of preservation, to make them feel more connected to the ingredients, and to generate an enthusiasm for cooking which is passed on to the guest.

No fan of fads, Ross has a genuine passion for foraging. On Eriska Island, he discovered over 40 wild, edible species of plant, seaweed, nuts, berries, mushrooms and herbs. He aims to spend time with the restaurant team hunting for similar ingredients in Seaham Hall’s 37 acres of garden, and on the beach, a few minutes’ walk away.

Managing Director of Seaham Hall, Ross Grieve, says: “I am absolutely delighted to welcome Ross Stovold to Seaham Hall. His new menu is full of creative dishes and unique flavour pairings, and I greatly admire, and concur with, his celebration of the individual ingredients and their source. We are all very excited about his refreshing methodology, which fits in very well with Seaham Hall.” 

For more information, or to book lunch, dinner or a stay at Seaham to sample Ross Stovold’s new menu and fresh approach, call Seaham Hall’s expert team on 0191 516 1400 or visit www.seaham-hall.co.uk for ideas and inspiration.

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