Andy Parle

A SUFFOLK gastropub has appointed award-winning top chef Andy Parle as its executive chef.Mr Parle takes on the newly-created position at the Marquis of Cornwallis at Layham, near Hadleigh, after working in some of the top kitchens in the UK, including Terence Conran's Le Pont de la Tour, as head chef at Alastair Little and in Michael Caine's Chelsea restaurant Canteen.

A SUFFOLK gastropub has appointed award-winning top chef Andy Parle as its executive chef.

Mr Parle takes on the newly-created position at the Marquis of Cornwallis at Layham, near Hadleigh, after working in some of the top kitchens in the UK, including Terence Conran's Le Pont de la Tour, as head chef at Alastair Little and in Michael Caine's Chelsea restaurant Canteen.

His latest role was as head chef of gastropub The Walpole Arms in Norfolk, and his appointment follows its acquisition by Marquis owners Alan and Cheryl Sayers.

Mr Parle, who has cooked for celebrities including Diana, Princess of Wales, and Michael Winner and was also head chef at Michelin-starred restaurant Adlards in Norwich.

He has been running the kitchen at The Walpole Arms for seven years, and has won a host of accolades, including a coveted Michelin Bib Gourmand.

In his new role, he will be working alongside newly-appointed head chef at The Marquis of Cornwallis, Ross Armstead, to create a new menu featuring as many locally-sourced ingredients as possible.

Most Read

Mr Sayers said they were “delighted” that Mr Parle had taken on the new role.

The couple have also appointed Richard Bryan, who was a producer of BBC TV programme Masterchef for 10 years before taking over the running of The Walpole Arms, as an adviser to both pubs.