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The Painswick, a boutique hotel in the Cotswolds, has appointed Kian Puerta-Terron as head chef of its Sauce restaurant, following 18 months with the property.
Puerta-Terron officially took up the role earlier this year, having previously worked in a number of South West kitchens, including Cheltenham’s Lumiere, Michelin-standard restaurants in Cornwall and Bristol restaurant Bravas.
His appointment follows a career shaped by classical French cooking techniques, alongside influences from his Spanish heritage and Japanese cuisine. The hotel said his menus will continue to focus on seasonal British ingredients sourced from local producers.
Among the dishes on the current menu are steamed halibut with fig leaf beurre blanc, roasted pork with crispy pork jowl and braised pork croquette, alongside The Painswick’s signature beef Wellington.
Puerta-Terron said his approach centres on using ingredients at their seasonal peak while working closely with regional suppliers. The restaurant sources meats from local butcher Walter Rose and Son as part of its emphasis on showcasing produce from across the Cotswolds.
The appointment marks the latest development for Sauce, with The Painswick positioning the restaurant around seasonal menus that evolve throughout the year.
Puerta-Terron said: “We always cook with the seasons because that’s when ingredients are at their very best. We’re fortunate to work with incredible local suppliers, and I want every dish to feel refined but still approachable.”
The Painswick, a boutique hotel in the Cotswolds, has appointed Kian Puerta-Terron as head chef of its Sauce restaurant, following 18 months with the property.
Puerta-Terron officially took up the role earlier this year, having previously worked in a number of South West kitchens, including Cheltenham’s Lumiere, Michelin-standard restaurants in Cornwall and Bristol restaurant Bravas.
His appointment follows a career shaped by classical French cooking techniques, alongside influences from his Spanish heritage and Japanese cuisine. The hotel said his menus will continue to focus on seasonal British ingredients sourced from local producers.
Among the dishes on the current menu are steamed halibut with fig leaf beurre blanc, roasted pork with crispy pork jowl and braised pork croquette, alongside The Painswick’s signature beef Wellington.
Puerta-Terron said his approach centres on using ingredients at their seasonal peak while working closely with regional suppliers. The restaurant sources meats from local butcher Walter Rose and Son as part of its emphasis on showcasing produce from across the Cotswolds.
The appointment marks the latest development for Sauce, with The Painswick positioning the restaurant around seasonal menus that evolve throughout the year.
Puerta-Terron said: “We always cook with the seasons because that’s when ingredients are at their very best. We’re fortunate to work with incredible local suppliers, and I want every dish to feel refined but still approachable.”
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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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