The AA four star, two AA rosette Feathers at Woodstock has boosted its team with the appointment of Adam Caisley as Head Chef, who moves from the Wild Rabbit, Kingham, also in Oxfordshire.
General Manager, Dominic Bishop is delighted by the appointment “Our restaurant is known to be good, but we are determined to make it truly exceptional. Adam, who quickly established The Wild Rabbit as Michelin’s Pub of the Year, is the perfect person to lead our kitchen team.”
Bournemouth born Adam Caisley’s culinary CV is impressive, with experience gained at the 2 Michelin star Le Hameau Albert 1er in Paris. After a stint at the 3 Michelin Star Guy Savoy in Paris he moved back to the UK where he joined the world famous 3 Michelin Star Le Gavroche. Adam worked through the ranks for four years to become Senior Sous Chef.
Adam then became private chef to Lord and Lady Bamford before opening the Wild Rabbit for them in late 2013. The pub restaurant gained 3 AA rosettes and the Michelin Pub of the YearAward for 2015.
Adam Caisley comments: “I’m joining The Feathers, at an exciting time for the hotel, as the focus is to achieve even greater culinary success. My style is modern refined British but naturally draws on my classic French career experience. My menus will reflect the seasons and all of my dishes concentrate on flavours.”
The Feathers serves food 7 days a week through its celebrated gin bar and terrace, with The Feathers Restaurant open Tuesday to Saturday. Diners can look forward to Caisley’s signature dishes such as Crab Lasagne or Omelette Soufflé Rothschild.
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