Gareth Rayner has joined Jesmond Dene House as executive chef.
Originally from Hartlepool, Gareth’s work in fine dining has included stints at The Gin Trap in Norfolk, where he earned three AA Rosettes as chef patron. He also played a key role in opening Forge at Middleton Lodge, and served as executive chef at Wynyard Hall.
Gareth is aiming to bring Jesmond Dene House back to its very best while infusing a fresh, contemporary feel. Embracing the neighbourhood dining ethos, he is planning menus that reflect local produce and the changing seasons. His first menu is set to launch in March in the Fern restaurant.
“I’m super excited to be joining Jesmond Dene House and to have the opportunity to craft menus that showcase the best seasonal produce,” said Gareth. “I aim to create a dining experience that reflects this iconic venue’s heritage and contemporary charm while elevating its already great reputation. It’s an exciting challenge to be a part of improving on something that’s already so good.”
Christina Stephenson, group sales and marketing manager, added: “We’re thrilled to welcome Gareth to our family. His culinary expertise is perfectly aligned with our mission to deliver an unparalleled guest experience. It feels like a new beginning for Fern and Jesmond Dene House, bringing dining back to what people once knew and loved, with a contemporary touch.”
