The executive head chef at Sidmouth's Victoria Hotel is celebrating 15 years of service – which includes leading its award-winning AA rosette Jubilee Restaurant.

Stuart White, who hails from East Devon, has said it’s ‘brilliant’ to be marking 15 years in the top job, in which he oversees a team of 18 chefs in three kitchens.

He said: “We work as a real team, and everyone enjoys working together.

"I'm proud to say that many of our kitchen staff have been with us for a long time and this has helped us maintain such a high standard of quality."

Stuart’s approach to cooking combines his classical French training with a more modern approach. He aims to offer guests an ever-evolving culinary experience.

He trained as a chef at Exeter College and then worked at various hotels in the South West before moving to Cardiff for the reopening and rebranding of the Thistle Hotels. He has also worked with John Burton Race at the Michelin-starred restaurant, The New Angel in Dartmouth, and had work experience with Heston Blumenthal at The Fat Duck, the Michelin three-star restaurant.

He is now pleased to be training new chefs as they enter the industry, saying : "I take great pride in nurturing the next generation of chefs, guiding them towards realising their full potential.

"Building rapport within the team is also essential, nurturing camaraderie and expertise, and creating an environment where creativity thrives."

He has also been instrumental in introducing a more relaxed approach to dining at the Victoria Hotel with the creation of The White Room, which has a casual dress code and informal style. He said: “By stripping back from formality in The White Room, we’ve made dining at the Victoria Hotel much more approachable.” 

Later this year Stuart will restart his popular cooking demonstrations, offering guests a look behind the scenes of the hotel kitchens.

He said: “It’s an exciting time ahead as we continue to evolve, and I’m very much looking forward to this next chapter, continuing to develop our food offering, mentor and guide our young chefs, and grow our offering at one of the most beautiful seaside hotels in the UK.”