James Mearing is the new head chef at Tewkesbury Park (pictured below). 

His extensive experience in top-class restaurants and hotels means Mearing has the perfect credentials to continue to build the resort’s reputation for top-quality cuisine.

Spanning an impressive career, which has seen him advance up the career ladder in spectacular fashion, Mearing comes to Tewkesbury Park from The Bear Hotel, Woodstock, where he presided over the kitchen as head chef. 

Originally from Surrey, Mearing entered the hospitality industry in his mid-twenties, having initially carved a successful career out of sports coaching in educational settings, running a healthy business and overseeing 14 staff.

However, with an ever-growing passion for cooking and keen interest in following classical cookery at home, Mearing took the brave decision to convert a hobby into a viable career, venturing into the challenging yet rewarding world of hospitality.

His first position was at The Lanes Hotel, Yeovil, Somerset, where his experience gained across a range of sections of the kitchen gave him the foundations needed to progress his career.

From there, James moved to Fawsley Hall Hotel – the historic country manor – as demi chef de partie.

His first taste of working in the kitchen of a 3 Rosette restaurant, equipped him with valuable skills needed and from there he went on to join Fallowfields in Oxfordshire as junior sous chef, before progressing to the role of sous chef at The New Inn.

Responsible for a team of four, it was at the New Inn where he first became more involved in the management side of running a kitchen, with greater responsibilities in terms of supplier relations and the kitchen finances.

In 2014, a move to the prestigious Ston Easton Park, Bath, first acquainted him with talented head chef Daniel Moon. 

Working at the 3 Rosette restaurant under Moon, he was introduced to a different level of cuisine, giving him the confidence to create and individualise dishes that would allow him to go on and work at quality restaurants in more senior roles.

A stint at Winchester’s grand doyenne of hotels – Lainston House Hotel – further enhanced his skill set, until his old mentor Daniel Moon approached him with the offer of joining him at one of Bath’s finest hotel’s – The Gainsborough Hotel, as his senior sous.

Before joining The Bear Hotel, a project at Carol Bamford’s hip Michelin-starred Wild Rabbit – popular with the Chipping Norton set – gave him the opportunity to perform in the open theatre-style kitchens, which help to create the Wild Rabbit’s lure.

In his new role, he will oversee all of the hotel’s food & beverage outlets, including the main Mint Restaurant (90 covers), and the No. 19 health and golf cafe, plus the Orangery which offers a decadent afternoon tea and range of brassiere-style dishes throughout the day. 

Other responsibilities to fall within his remit will include the development of menus for the hotel’s highly successful conference and banqueting offering. James will also work closely with Andrew Nightingale, Tewkesbury Park’s hotel manager, to implement strategies, objectives and financial analysis of all F&B operations.