Dave Gilmore first joined the newly refurbished restaurant back in March 2006 as head chef and continued in the role until January 2007 but now, armed with lots of valuable experience he returns as executive chef. Since his first stint at Thornton Hall, Gilmore has knocked up an impressive portfolio of catering experience and has spent time at The Grosvenor Hotel and Spa in Chester as Demi-Chef-de-Partie where he was in charge of maintaining three AA Rosettes and one Michelin star. During his time in charge of private dining at The Grosvenor, his experience included a stint providing the catering for the Duke of Westminster at Eaton Estate. He has also held the role of Chef-De-Partie at Lords of the Manor, Upper Slaughter in the Cotswolds. Since taking his new role at Thornton Hall, which holds two AA rosettes for its fine dining, Gilmore has already created 'imaginative and exciting menus' emphasizing classically cooked food. Main courses from one of his menus include Cheshire Provencal lamb and Whitby Cod.