30th September 2020
Chef Stuart White
Stuart White is a highly experienced and talented Head Chef who has spent over fifteen years working in the industry and developing his expertise.
After leaving Exeter College in 2001, Stuart has worked in several hotels and restaurants in the South West before moving to Cardiff for the reopening and re-branding of the Thistle Hotels.
He then moved back to Devon with an initial 3-month stage at John Burtons-Race's, Michelin star restaurant, The New Angel in Dartmouth before joining The Victoria Hotel, part of the Brend Group, in Sidmouth in 2009.
In 2010 Stuart was offered the opportunity to complete a month stage at Heston Blumenthal's world-renowned 3 Michelin Star restaurant, The Fat Duck. From here, Stuart returned to The Victoria Hotel as Sous Chef, before being promoted to Head Chef in 2011.
Stuart has competed in competitions for the Brend Hotels as well as demonstrating his cookery skills at the Devon County Show and Sidmouth Seafest.
With a modern approach to cooking, backed up by his classical French training influencing the menu, featuring local and sustainable produce, The White Room offers customers a more informal atmosphere, yet still being able to enjoy the wonderful dishes that Stuart and his team put together.
With a team of 18 chefs spread out to over 3 kitchens, Stuart promotes the training and development of younger chefs, the future of the industry.
Brend Hotels, as a group, have always taken great pride in training and developing our staff from within. This is vital to maintain the values and high standards that the Brend family is known for. This is why, in January 2015, we launched our very own Brend Training Academy, which was the first of its kind in the South West.
Our training academy provides paid training places to young people from our local area who are keen to pursue a career in the hospitality industry so that they can earn an income while also acquiring valuable new skills.