Luxury hotel Jesmond Dene House has announced its new executive head chef who is now leading the kitchen following the departure of Danny Parker.
Eddie Saint is the new man in charge of the menu at the much-loved city venue and he already has plenty of new ideas for the future, including making full use of the hotel's outdoor Secret Garden Kitchen. The 33-year-old already had been building his reputation at the hotel, as senior sous chef, and his promotion comes after Danny announced earlier in the year his plans to move on and explore the potential of being a chef on a yacht.
He left at the end of April and now it's Eddie's turn in the spotlight which will see him oversee all events at the house as well as its Fern Dining Room and bar. The chef, from Tynemouth, has a passion for fish, developed during a previous head chef role at Riley's Fish Shack at the coast, and he is 'delighted' to be taking charge of the menu.
