Alec Mackins has joined Wotton House as Executive Head Chef.

With a background at establishments such as Nutfield Priory Hotel and Spa, Woodlands Park Hotel and Ghyll Manor Hotel, and mentored by German chef Eric Vizer, Mackins’ philosophy centres around simple, versatile ingredients, with a strong emphasis on local sourcing and seasonal produce.

At Wotton House, he will introduce significant menu changes focusing on sustainability and hyper-local ingredients. Plans include growing vegetables and herbs on-site, composting and repurposing coffee grounds into fire bricks. Signature dishes will feature beetroot and honey from on-site beehives, fillet beef with bone marrow butter and white chocolate cheesecake with English strawberries.

“For me, it’s about crafting experiences that bring people together,” comments Mackins. “I look forward to using the estate’s incredible resources and sustainable practices to create innovative dishes that reflect the rich heritage of this beautiful location.”

Going forward, Mackins aims to create engaging dining concepts such as grazing events and edible gardens, while also incorporating the history of Wotton House into the culinary experience, using ingredients that reflect the estate’s heritage. He is committed to inclusivity, offering plant-based, vegan and dairy-free alternatives. Since his appointment, Mackins has restructured the kitchen team, adding a head pastry chef.

General Manager, Edward Adshead adds, “Alec was hand-picked for the role, and we’re thrilled to have him on board. Wotton House’s culinary journey starts with him and his innovative ideas will undoubtedly bring exciting new flavours to our guests.”