Armathwaite Hall, the Lake District’s luxury hotel & spa set within 400 acres of private woodland and deer park on the edge of Bassenthwaite Lake near Keswick, has appointed Kendal-born Brad Jasper as their new Head Chef to expand their menu’s offerings.

Armathwaite Hall is known for its high-quality dishes that draw inspiration from both traditional British fayre and classical French cuisine, refined to reflect todays lighter, healthier lifestyle. Now the hotel is keen to increase their food menu and provide guests with more choices to enjoy during their stay, and the Kendal born Brad Jasper with his Michelin star restaurant experience is keen to meet and exceed their expectations. Since taking over as Head Chef on April 1, he has significantly increased ‘choice’ on the fine dining menu.

“Armathwaite Hall has a wonderful selection of flavoursome, well thought-out dishes that cater to different tastes which is why it works so well. Following Head Chef, Kevin Dowling’s illustrious 30 year career,  I look forward to creating more and more new offerings that can maintain this balance and continue to make our guests happy.”

The 27-year-old from Kendal has been a chef for 10 years, working at a variety of AA Rosette Restaurants. After starting his career at Strawberry Bank, The Masons Arms, he went on to work at Gilpin Lodge in Windermere as a Chef De Partie, followed by four years at the Sun Inn’s award-winning Carter restaurant as a Sous Chef. He also completed notable internships at The Fat Duck, Heston Blumenthal’s three Michelin-star restaurant and at the Black Swan in Oldstead under Michelin-star chef Tommy Banks.

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