Following the announcement of its senior leadership team last month, Fairmont Windsor Park, has announced the appointment of its core F&B team ahead of its summer opening.

Spearheading the culinary offering is Executive Head Chef, Mark Brega, who brings over twenty years of experience working in luxury hospitality. Having worked with the likes of Relais & Châteaux and Lansdowne Members’ Club in Mayfair, as well as British Airways, working as Customer Development Chef, Brega brings a diverse range of experience and will oversee the menus and dining concepts across the hotel.

He comments: “I am thrilled to be overseeing the culinary team at Fairmont Windsor Park and I look forward to getting creative in the kitchen and working alongside some of the most talented chefs in the business. The restaurant concepts and their menus have so much potential, so I’m very excited for what the future holds.”

Also joining the team is Matyas Rigo, who will be the Head Chef of all-day dining venue Moreish, which will offer traditional breakfasts, lunch and an evening menu that combines European and Middle Eastern cuisines.

Rigo developed his culinary skills after joining a five-star mega yacht and travelling around the world and for the past five years he has worked for the Arora Group as the Senior Sous Chef at InterContinental – The 02.

Moreish will feature an extensive wine collection and the Schroders’ Botanical Bar, presenting a variety of local and international gins from world-renowned bars.

Elsewhere, Luke Fouracre will take the helm as Head Chef of speciality dining restaurant 1215. Fouracre previously worked at The House of Commons and as Senior Sous Chef at Michelin-starred pub The Royal Oak in Berkshire. Following this, he opened The Bottle and Glass Inn in Henley-On-Thames, where he developed a passion for local ingredients and game.

Fouracre’s love of British ingredients will be a driving force behind 1215, where he will draw inspiration from classical flavours to sculpt a carefully crafted menu, with wellbeing at the heart of every dish.

1215 will offer an intimate setting for guests to celebrate special occasions or for those looking to indulge in an unique gastronomy experience. Serving authentic British cuisine, locally grown produce will be used, utilising The Royal Farms, Windsor artisans and the hotel’s herb and vegetable gardens. Steeped in history, the restaurant obtains its name from the Magna Carta, which was signed within walking distance in the historic grounds of Runnymede in the year 1215.

Completing the lineup of culinary appointments, Swapnil Sawant has been appointed as Pastry Sous Chef. Sawant developed his specialism as a pastry chef through 15 years of experience on five-star cruise lines and hotels around the world, for brands such as Marriott and Ritz-Carlton. Priding himself on creating innovative handcrafted food and artistic desserts, the pastry chef hopes to bring this flair to the menus of Fairmont Windsor Park.

Whilst Swapnil will work across the different restaurants at the hotel, he will predominantly lead the afternoon tea selection at Orchid Tea Room. Here, guests are invited to savour classic fruit scones, savoury delights and seasonal desserts such as the zesty lemon, thyme and elderflower tart complemented by Champagne and a world-class tea selection.

Fairmont Windsor Park will also be home to a wellbeing restaurant set within the spa – Greens Café. Greens will offer health-conscious guests a wide selection of freshly made produce or a personalised menu chosen from the hotel’s wellbeing chef who is available to prescribe bespoke food and beverage options, with guests’ health and wellbeing in mind. The wellbeing chef at Green is yet to be announced.

Part of the Arora Group and in partnership with Fairmont Hotels and Resorts, Fairmont Windsor Park’s restaurants and bars will span both speciality and all-day dining, afternoon tea and personalised wellness menus.