TWO talented chefs who cook for a luxury restaurant in Dedham have both been promoted.

Milsom Hotels and Restaurants have promoted Andrew Hirst to the position of executive chef of Le Talbooth.

He will continue to be responsible for the development of the food in the main restaurant kitchen but now has the added responsibility of working with the Milsom catering team and overseeing the events and parties at Maison Talbooth hotel, also in Dedham.

As a result, Jamie Jackson has been promoted to head chef at Le Talbooth Restaurant.

Jamie started working at Le Talbooth more than a decade years ago in a part time capacity and said: "I am thrilled to have been made head chef at Le Talbooth, this role is definitely a dream job for me as I have always aspired to be at the top of my chosen career.

"The restaurant is such an important part of the local area and I am looking forward to the challenge of being involved in the next phase of Le Talbooth."

Paul Milsom, managing director, said: "We are delighted with these two promotions, Andy has done so much for Le Talbooth since he joined us eight years ago by moving the food to another level and achieving three AA rosettes.

"To promote our next head chef from within our own kitchen means a lot to me personally, and also to our company.

"We are always very aware of the talent we already have in our ranks and do our utmost to back them and help them achieve their ambitions."

Le Talbooth is based by the River Stour in Dedham, has 3 AA rosettes, and is the flagship of Milsom Hotels and Restaurants.

The restaurant celebrates its 70th anniversary in 2022 and is already planning a week of events and parties to mark this special year.