Head chef celebrates 15 years of excellence at the Victoria Hotel, Sidmouth
Executive head chef Stuart White is celebrating 15 years of excellence at Sidmouth’s 4 star luxurious Victorian landmark, the Victoria Hotel, a tenure that includes leading its award-winning AA Rosette Jubilee Restaurant.
The 41 year-old chef who hails from East Devon said the stunning seaside venue will continue to evolve using the very best produce from local suppliers. Stuart said: “It’s brilliant to celebrate 15 years here. We work as a real team, and everyone enjoys working together. It’s always a pleasure to be here at the Victoria Hotel. I know it sounds like a cliche, but it's not.
“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.”
A top priority for Stuart is a commitment to freshness and innovation, curating a daily-changing menu that reflects the hotel's dedication to offering guests an ever-evolving culinary experience. He combines a modern approach to cooking backed up with his classical French training. Dishes such as hake with a chorizo and leek veloute, duck ’à l'orange’ with a duck ragu, braised lettuce and pistachio roasted carrot, Lyme Bay mackerel with celeriac remoulade and beetroot, and a classic Beef Wellington.
After completing his training at Exeter College, Stuart worked in 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 3 Michelin Star restaurant. Since joining the Victoria Hotel in 2009, Stuart now oversees a team of 18 chefs spread out over three kitchens while also training and developing younger chefs entering the industry.
He said, "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.”
Opening in 1904, the Victoria Hotel, part of the Brend Collection, is renowned for its elegance, charm and impeccable service. With its stunning setting just a stone’s throw from the beach, the hotel offers a quintessential British retreat where guests enjoy a luxurious and relaxing stay, benchmarks which remain key to guests' experiences. A full afternoon tea is also a key part of the hotel’s menu, providing an unforgettable experience in a sumptuous setting.
As a high-profile chef in Devon, Stuart has competed in competitions for the Brend Collection as well as demonstrating his cookery skills at the Devon County Show and Barnstaple Food Festival.
Stuart has also been instrumental in introducing a more relaxed approach to dining with the creation of The White Room, where a casual dress code and informal style allow dining in a laid-back setting. “By stripping back from formality in The White Room, we’ve made dining at the Victoria Hotel much more approachable,” explained Stuart.
Popular cooking demonstrations, where Stuart offers guests an enriching behind-the-scenes peek into the hotel kitchen's inner workings will return later this year, along with the brand new luxury Source Spa, offering guests the ultimate luxury hotel stay. “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,” he said.
