New head chef appointed to lead the kitchen at Storrs Hall
In February this year, Storrs Hall appointed Andrew Beaton as Head Chef. He joined the hotel at a busy time as it has spent the past five months preparing to launch six new luxury lake view lodges in the autumn.
The appointment is an exciting next step in Beaton’s career, which began with a three-year spell at Raymond Blanc’s Le Petit Blanc in Oxford. He then returned to the Lake District to work at Linthwaite House with then Head Chef Andrew Nicholson, who is now General Manager of Storrs Hall.
More recently Beaton has worked at Miller Howe, where he once cooked for the Queen and Princess Anne, and prior to that, the Lakes Distillery.
Andrew Beaton is a local lad and grew up in Barrow-in-Furness. Beaton’s grandfather was a chef in the army and the inspiration behind him taking up a successful career himself in the hospitality world.
He said: “It is wonderful to be working alongside Andrew Nicholson again, this time as head chef, at one of the most successful and welcoming hotels in the area.”
In recent weeks, Andrew has implemented a new dinner menu featuring seasonal, local ingredients and refreshed the bar menu, which focuses on true British Classics.
Andrew Nicholson, general manager at Storrs Hall, said: “We are delighted to welcome Andrew to the team. We’ve had some really positive feedback from our guests on Andrew’s new menu and we cannot wait to see what he does next as we move into the new seasons.”
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