Sarah joins the resort’s leadership team and will oversee Hillfield Restaurant and Bar – the hotel’s hyperlocal dining destination – the pastry and bakery team, spa and al fresco dining for Themis and the Lily Pond Terrace.

She will also be responsible for in-room dining as well as the extensive and lively meetings and events facilities, delivering dining for conferences, weddings and elite sports teams too. 

Sarah will have responsibility for the menu design of these diverse outlets and experiences throughout Pennyhill Park and for their commercial success. She will also head up sourcing and the supply chain management, along with the organisation of the different kitchens across the resort and the professional development of the hotel’s chefs.

Commenting on her appointment, Sarah said: “With the support of the pastry team and the wider kitchen, hotel and spa teams at Pennyhill Park, I am delighted to take the step to executive chef for our incredible resort. Through my years here, Exclusive Collection has invested in my development, not just as a chef but as an inspiring leader for the team. I look forward to continuing to grow and develop in my role for the future of the kitchen operation and food offering.”

In 2019 she won Craft Guild Of Chefs Pastry Chef Of The Year, was awarded Best Afternoon Tea by Hotel F&B magazine and appeared as a finalist in Channel 4's Bake Off: The Professionals. Sarah is a member of the Association of Pastry Chefs and Craft Guild Of Chefs. 

Graham Copeman, general manager at Pennyhill Park, added: "I am so excited to be able to recognise Sarah’s leadership skills as well as her culinary expertise through this very deserved promotion. Her success embodies our outlook of developing talent and recognising passion, creativity and commitment. 

“In her new role Sarah also joins our brilliant and diverse leadership team as another superb female leader and role model within our business, and for the wider industry. It is terrific to have her now guiding our food proposition, developing the culinary team, and partnering with suppliers who are just as infatuated with local, sustainable and responsible practices as we are. Many congratulations Sarah.”