Cubin, 29, joins the hotel after his role as head chef at Gilpin Lodge and stints at Sharrow Bay and the highly regarded Pier in Sydney.

The addition of Cubin to the kitchen as development chef is the second high profile appointment by the hotel in recent weeks after the recruitment of former Noma Chef, James Cross last month.

Cubin will support head chef Ian Swainson and his team in the continual culinary evolution and development of the cuisine at the award winning hotel on Lake Windermere.

Swainson commented: “To be able to have someone with such ability spending all their time sourcing the best ingredients from around the world and helping develop dishes for the menu is so exciting. Phil’s role will enable us to devise new concepts, dishes and deliver consistency across our menu offering.”

The former Kendal College pupil, Cubin added: “This is the biggest and most exciting challenge of my career.  I am definitely joining one of the most exciting culinary projects in the UK right now.  I hope to use inspiration from my spells at L’Enclume Le Manoir and other top restaurants while in this role.  The Samling has an extremely bright culinary future and I am just delighted to have been selected to be part of the team.”