Chef Jon Ingram has been masterminding dining at Dormy House since April last year, and his palate-delighting dishes have consistently wowed diners in both The Potting Shed and The Garden Room ever since. (Some guests have told us his apple soufflé is the main reason they come here in the first place.)

Now, however, there’s a new toque in town. With Jon now becoming Executive Chef of Farncombe Estate (which makes him responsible for the kitchens of Dormy, Foxhill Manor and the Fish too), Dormy has brought in Ryan Swift to pick up where Jon left off as our new Head Chef of Dormy House.

Jon and Ryan have grand plans for Dormy’s menus, and are working together closely to develop innovative new dishes and finesse our long-standing favourites. With two such towering talents on board, we’re confident that the food at Dormy is set to be more exciting than ever before.

Ryan’s career has taken him through a gourmand’s fantasy of Michelin-starred and AA-rosetted kitchens across Europe, including stints in Lords of the Manor, Hambleton Hall, The Fat Duck, Andrew Fairlie, Mallory Court and many more, where he worked alongside some of the most admired chefs in the business. Like Jon, Ryan is a passionate advocate of fresh produce and seasonal ingredients, not least because they take him back to his childhood. “I’d walk down my nan and granddad’s huge garden, where they grew everything you could imagine in four huge greenhouses, “ he recalls: “My granddad supplied the family with all sorts of fresh fruit and veg, and my nan cooked with me all the time, using produce from that garden. I’d sit in the veg patches with my mum, eating peas straight from the pod.” To this day Ryan gets giddy when the veg delivery arrives in the kitchen – although, these days, he leaves most of the peas for the guests.