New senior sous chef for Dovecote restaurant

A former chef de partie at Morley Hayes who left the company three years ago to gain experience at some of London’s finest eateries has returned to take up the role of senior sous chef in the award-winning Dovecote restaurant.

Jacob Robinson, from Ilkeston, originally joined the team at the Dovecote after winning the Catering and Hospitality Award at the Derby College Peak Awards, which was sponsored by Morley Hayes.

After three years, he relocated to London to gain more experience and worked as a commis chef at the Marcus restaurant in Knightsbridge and then chef de partie at the world-famous Corrigan’s in Mayfair.

Now back in Derbyshire, Jacob has returned to the Dovecote restaurant, which was recently named Restaurant of the Year at the Food Awards England.

In his new role, he will support head chef Nigel Stuart in the management and operation of the two AA rosette restaurant. This will include overseeing the entire kitchen operation – from the creation of menus and supervision of staff, to the selection of supplies, much of which comes from within a 30 mile radius of Morley Hayes.

As senior sous chef, Jacob will also be working in the kitchen to help maintain the highest standards served up at the Dovecote.

Jacob, still only 23, started to make a name for himself in the catering industry when he won the Hospitality and Catering Award at Derby College’s annual Peak Awards in 2011, aged just 17.

He said: “I’m delighted to be back at Morley Hayes doing what I love best. I love being part of a restaurant both in the kitchen and at front of house overseeing operations, so this role is perfect for me.

“I had a fantastic few years down in London getting experience in these high-pressure environments, but nothing compares to the buzz I get from being in the Dovecote at service times. I look forward to developing here as a chef and maintaining the standards that the Dovecote has become synonymous with.”

Nigel Stuart, head chef at Morley Hayes, added: “The whole team and I are really glad that Jacob is back where he belongs here at the Dovecote restaurant.

“It’s a busy time of year anyway, but our recent award success means that we’re busier than ever in the Dovecote, so it’s great to have a cool head like Jacob here in the restaurant. I look forward to working with him for many years to come.”