Gadsden, a previous winner of the South of England Salon Culinaire Chef of the Year award, is passionate about local produce and has introduced new menus – including a nine-course 'grazing' menu – reflecting his 'farm to fork' philosophy. Since joining Ashdown Park he has also created a large herb garden on the 186-acre estate, which will enable the hotel to become self- sufficient and grow all the herbs needed in the kitchen. Gadsden is also utilising the estate's five varieties of apple trees, wild garlic and other produce growing on the doorstep. Gadsden, who recently took a team of his chefs to work alongside students at Highbury College in Portsmouth, plans to forge links with local schools and colleges. He is also keen for his chefs to enter culinary competitions and embark on training courses to help progress their careers at Ashdown Park, which include an apprentice chef programme run in conjunction with Bournemouth & Poole College and Central Sussex College. Previous positions held by Gadsden include Dean's Place Hotel in the village of Alfriston, East Sussex, head chef at the BAA Group Management Training Centre, and head chef of the Michelin starred Stanhill Court in Surrey. The talented chef recently received the Chartered Institute of Environmental Health's Level 4 Award in Managing Food Safety in Catering. Ashdown Park is part of Elite Hotels, the independent UK-based hotel group that also owns the five-star Grand Hotel in Eastbourne, Tylney Hall in Hampshire and Luton Hoo Hotel, Golf & Spa in Bedfordshire. All four hotels are members of Small Luxury Hotels of the World.