Eddie Saint appointed executive head chef at Jesmond Dene House

Eddie Saint is set to lead the kitchen team at Jesmond Dene House following the departure of Danny Parker.

Eddie, who takes up the role having served as senior sous chef at the hotel since 2021, has built an impressive CV in some of the region’s best hotels and restaurants. Having worked as a commis chef at Newcastle’s Hotel Du Vin, he built experience at Close House and Eslington Villa before lecturing at Newcastle College. From there, he worked as head chef at Riley’s Fish Shack before joining the Jesmond Dene House team under Danny in 2021.

Father of two Eddie, 33, will oversee all events at the venue as well as the Fern Dining Room & Bar – which he has been an integral part of developing.

“I am thoroughly delighted to be taking on the position of executive head chef and I am looking forward to using my experience to create some exciting dishes for the guests of Jesmond Dene House and Fern,” said Eddie.

“I am fortunate to have worked alongside Danny, who has moved onto pastures new, and I wish him all the very best.

“I’m really look forward to the challenges ahead in my new position.”

A lover of fish and homegrown produce, Eddie intends to host food events around these themes while utilising the Secret Garden Kitchen for outdoor barbecues. His appointment also coincides with the launch of the new summer menu at Fern, created by Eddie and his team.

Jesmond Dene House’s events and marketing manager, Christina Stephenson, said: “We’re pleased to be able to promote one of our own chefs into the position of executive head chef. Eddie beat stiff competition to gain the position and his determination to succeed to the top in such a tough industry is to be applauded. We are delighted he has taken the position and we are excited by the future plans he has for our special venue.”

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