Michael Ball, 29, has joined Macdonald Frimley Hall Hotel & Spa, near Camberley, Surrey, as Head Chef responsible for the stylish, AA two rosette Linden Restaurant. He and his team of ten will also be looking after banqueting for both business and private events in the hotel’s function suites as well as the informal bar menu.
Bringing with him a wealth of experience, Michael previously worked as Senior Sous Chef at Macdonald Bath Spa Hotel where he spent two years, and which also has two AA rosettes for its excellent cuisine. Earlier in his career Michael was employed as Senior Sous Chef at Thornbury Castle Hotel in Gloucestershire and at the Marco Pierre White Steakhouse Bar & Grill in Cadbury House Hotel, just south of Bristol.
Delighted to be joining the team at Macdonald Frimley Hall Hotel & Spa, Michael said: “I’m currently looking at developing my passion for using fresh seasonal produce, changing the menu according to the season such as game for the autumn. Future plans include working with the local community to put the hotel back on the map as the place to dine.”
In keeping with the Macdonald dining ethos, the best provenance available is sourced ranging from the finest Scottish beef, outdoor reared pork and free range chickens to market fresh wild fish mainly from UK waters and Fairtrade coffee. Salmon is cured by John Ross Jr (Aberdeen) and smoked traditionally in 150 year old red-brick kilns; John Ross is also Freedom Food and Soil Association approved. Organic suppliers are sourced for vegetables and dairy products where possible.
Macdonald Frimley Hall Hotel & Spa is a classic Victorian manor house set within beautifully tended wooded gardens. The elegant function rooms can accommodate up to 200 guests for a sit down dinner or wedding breakfast and the hotel is also licensed for civil ceremonies.
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