The Halston in Carlisle has announced the appointment of head chef Anthony Connor to its board of directors, 12 years after he joined the company as a sous chef.

Connor, who has worked at the independent hospitality business since its opening in 2014, will take on his new board responsibilities alongside his current culinary duties.

The board also includes owners Dominique and Simon Harrison alongside Robin and Joanne Graham.

A Carlisle College-trained chef, Connor started his career at Crosby Lodge at Crosby-on-Eden and later worked at The Gilded Lily in Carlisle. He joined The Halston’s opening team in 2014 before his promotion to head chef in 2017 during the launch of Penny Blue Restaurant and Bar.

Connor’s family also works at the business. His wife, Laura, is a pastry chef in the kitchen team and their son, Liam, recently joined as a part-time kitchen porter.

The Halston opened in July 2014 following the restoration of Carlisle’s former General Post Office. The site now operates serviced hotel accommodation, Penny Blue Restaurant and Bar, Bartons Yard Café Bar and an events space.

Connor will host the business’s next supper club event on 28 August, featuring a five-course tasting menu.

Dominique Harrison, director and co-owner of The Halston, said: “Anthony understands every aspect of our food operation, but just as importantly he understands The Halston – our customers, our team, our suppliers and what we want the business to stand for.

“His appointment as a Director recognises everything he has contributed, but this is very much about the future too. We want Anthony to have a greater role in shaping the next stage of the business.”

Connor added: “I’m incredibly proud to become a director of The Halston. I joined as Sous Chef when we opened in 2014, so I’ve had the opportunity to grow alongside the business.

“I’m passionate about continuing to develop our food offering, using great ingredients and working with the fantastic producers and suppliers we have in Cumbria and the wider region.”