Ollie Hunter joins the estate team as the new food, drink and sustainability director, bringing a wealth of culinary expertise and a deep routed enthusiasm for sustainable food practises.
He will be leading a development in the hotel’s 100-acre grounds to introduce a variety of new kitchen gardens, patches and polytunnels, to grow organic fruit and vegetables designed to feed the hotel throughout the year.
The team is expecting to harvest the likes of broad beans, leeks, carrots, Jerusalem artichokes, wild herbs, Asian salads, tomatoes, gooseberries and strawberries.
Ollie, who is also a food author and owner of the UK's most sustainable pub, The Wheatheaf in Chilton Foliat, Wiltshire, will also oversee the introduction of 50 fruit trees, across the estate, as part of an initiative to create a Forest Garden – creating a self-sustaining woodland which will produce fruits, nuts, perennials and herbs.
Ryan Osborne also joins the Raithwaite family, as the newly-appointed head chef, having previously led kitchens at Greens of Whitby and at The Star Inn The Harbour.
And partnering with Sapling Vodka, the estate is introducing a tree planting programme to plant for tree for each bottle sold.
The first phase of refurbishments that will eventually see the whole hotel refurbished by the end of the year, has been completed in the bar and restaurant.
A new alfresco menu will be served from today (April 16) to May 16, Friday to Sunday, on the terrace of the recently refurbished Bar 1822, a homage to George Pyman, the influential British shipping magnate who was born in Sandsend.