New chef at Lythe Hill

Malcolm Campbell, Executive Chef Lythe Hill

Haslemere’s Lythe Hill hotel and spa have just appointed a new executive chef. The Canadian-born, Malcolm Campbell now resides in Haslemere. Malcolm started his training in Vancouver, British Columbia under French-born Frederic Couton. Later joined The Fairmont Group of Hotels under Executive Chef Robert Lecrom.

Malcolm made the move to England to gain international and Michelin-star experience which he thought would help nurture and guide him in the right direction in his career. He joined The Ritz in 2007 under Executive Chef John Williams.

In his first post in the UK Malcolm was wowed by Haute cuisine and the complexity and artistry of these dishes. He later joined Shay Cooper at the Bingham on the banks of the River Thames in Richmond Surrey. There he helped the Bingham gain its second and third Rosettes and in 2010 a Michelin Star. " So far this has been the best part of my training in a kitchen, where under Executive Chef Shay Cooper I was not only taught style and conception of food but how to run and maintain a kitchen at a very high level.”

Lythe Hill is Malcolm’s first Executive Chef position and he feels that Lythe Hill is the perfect platform for him to showcase his culinary talents.