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Nearly one year on from launch, Saltmoore has appointed a new culinary leadership team to support its upcoming growth plans. Adam Maddock is promoted to Executive Chef, following the successful opening of The Brasserie at Saltmoore and Pizzeria at The Beach House this year and ahead of the highly anticipated fine-dining restaurant, Calluna, set to open in 2026.
With this news, comes the announcement that Tommy Banks Group will step away from supporting the development of the food and beverage concepts.
Tommy Banks comments, ‘With Saltmoore now well and truly up and running, my role in the first chapter of this project has come to a close. Over the past 12 months, I’ve had the pleasure of overseeing the development of the food and beverage concepts, helping to shape the vision from the ground up and seeing it all come together has been incredibly rewarding.
Saltmoore is a brilliant addition to the ever-growing North Yorkshire hospitality scene, and I can’t wait to watch it go from strength to strength. I wish Adam and the entire Saltmoore team continued success as they head into year two.”
“We’re incredibly grateful to Tommy Banks and the Tommy Banks Group for their guidance in Saltmoore’s first year. Their support has helped us build a strong foundation and establish our food and beverage vision. As we look ahead, Adam’s promotion to Executive Chef marks an exciting new chapter. His talent and creativity will ensure Saltmoore continues to deliver exceptional dining experiences rooted in the very best of North Yorkshire’s produce.” Brian van Oosten, General Manager at Saltmoore
Trained under Devon-based chef Chris Tanner, Executive Chef Maddock worked at some of the UK’s leading hotels, mostly recently as Head Chef of The Fife Arms in Braemar, before joining the Saltmoore team ahead of the property’s opening in November 2024. Specialising in seafood and hearty game meat, highlighting the best of the UK’s natural larder, Maddock’s well-loved cooking approach at The Brasserie by Saltmoore was recognised earlier this year by The MICHELIN Guide.
Chef News is sponsored by the the Kitchen Porters Club
