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Headlam Hall Hotel and Rural Retreat has appointed former head chef Austen Shaw as its new general manager, 27 years after he first joined the business.
The 38-bedroom hotel is a family-owned Jacobean country house located on the Robinson family farm estate.
The family acquired the property in 1977 and developed it to include a spa, golf course, gardens, lounges and dining spaces.
Shaw began his career at Hallgarth Golf and Country Club through a youth training scheme before joining Headlam Hall as a chef de partie in 1999 aged 19. He became head chef in 2003 and remained in the role until 2009.
After a sabbatical working as a freelance chef and at Robineau Patisserie, Shaw returned to Headlam Hall as head chef in 2019, working with operations director David Jackson.
In his new role, Shaw will oversee the wider hotel operation and plans to focus on seasonal food initiatives. Working with the head gardener, he intends to introduce estate-grown produce into the hotel kitchens, including house-made oils, vinegars and liqueurs.
Shaw said: “It was a huge amount of trust and faith to put in me at that age. I worked hard and Headlam gave me the chance to grow.
“I had always been interested in the GM role. I saw it as the top role in the hotel and I’d always had my sights on it. The staff are what make Headlam Hall what it is. They are what have got us to where we are. It’s the personal touch that brings people back, knowing guests by name, stopping to chat, sharing a drink and making people feel valued.”
He added: “I’m excited to meet people in this role and build those relationships. A lot of our guests know Headlam very well and they have expectations of us, so their feedback is really important in helping us understand what matters most to them. My job is to listen, understand those expectations and make sure we keep delivering.
“We are a rural retreat. We want people to relax, switch off and feel that Headlam is a home from home. We want guests to engage with us, not feel like they are somewhere stiff or impersonal.”
Headlam Hall Hotel and Rural Retreat has appointed former head chef Austen Shaw as its new general manager, 27 years after he first joined the business.
The 38-bedroom hotel is a family-owned Jacobean country house located on the Robinson family farm estate.
The family acquired the property in 1977 and developed it to include a spa, golf course, gardens, lounges and dining spaces.
Shaw began his career at Hallgarth Golf and Country Club through a youth training scheme before joining Headlam Hall as a chef de partie in 1999 aged 19. He became head chef in 2003 and remained in the role until 2009.
After a sabbatical working as a freelance chef and at Robineau Patisserie, Shaw returned to Headlam Hall as head chef in 2019, working with operations director David Jackson.
In his new role, Shaw will oversee the wider hotel operation and plans to focus on seasonal food initiatives. Working with the head gardener, he intends to introduce estate-grown produce into the hotel kitchens, including house-made oils, vinegars and liqueurs.
Shaw said: “It was a huge amount of trust and faith to put in me at that age. I worked hard and Headlam gave me the chance to grow.
“I had always been interested in the GM role. I saw it as the top role in the hotel and I’d always had my sights on it. The staff are what make Headlam Hall what it is. They are what have got us to where we are. It’s the personal touch that brings people back, knowing guests by name, stopping to chat, sharing a drink and making people feel valued.”
He added: “I’m excited to meet people in this role and build those relationships. A lot of our guests know Headlam very well and they have expectations of us, so their feedback is really important in helping us understand what matters most to them. My job is to listen, understand those expectations and make sure we keep delivering.
“We are a rural retreat. We want people to relax, switch off and feel that Headlam is a home from home. We want guests to engage with us, not feel like they are somewhere stiff or impersonal.”
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It is a long established fact that a reader will be distracted by the readable content of a page when looking at its layout. The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using ‘Content here, content here’, making it look like readable English. Many desktop publishing packages and web page editors now use Lorem Ipsum as their default model text, and a search for ‘lorem ipsum’ will uncover many web sites still in their infancy.
The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using ‘Content here, content here’, making
The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using ‘Content here, content here’, making it look like readable English. Many desktop publishing packages and web page editors now use Lorem Ipsum as their default model text, and a search for ‘lorem ipsum’ will uncover many web sites still in their infancy.
It is a long established fact that a reader will be distracted by the readable content of a page when looking at its layout. The point of using Lorem Ipsum is that it has a more-or-less normal distribution
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