Michael Lloyd, 28, has joined Macdonald Compleat Angler at Marlow, Buckinghamshire, as Head Chef responsible for the stylish, redesigned AA two rosette Riverside Restaurant. He and his team will also be looking after banqueting for both business and private events in the hotel's function suites and boardrooms. 

Bringing with him a wealth of fine dining experience, Michael previously worked alongside the Executive Chef at Cannizaro House Hotel in Wimbledon, south west London, which has three AA rosettes for its excellent cuisine.  Earlier in his career Michael was employed as Chef de Partie at the Vineyard at Stockross, near Newbury and also worked at Heckfield Place in Hampshire.

Delighted to be joining the team at Macdonald Compleat Angler, Michael said: "I'm currently looking at building for the future through the development of the menu, with the aim of putting the hotel back on the map as offering exceptional and beautifully presented cuisine".

In keeping with the Macdonald dining ethos, the best provenance available is sourced ranging from the finest Scottish beef, outdoor reared pork and free range chickens to market fresh wild fish mainly from UK waters and Fairtrade coffee. Salmon is cured by John Ross Jr (Aberdeen) and smoked traditionally in 150 year old red-brick kilns; John Ross is also Freedom Food and Soil Association approved. Organic suppliers are sourced for vegetables and dairy products where possible.

Overlooking the Thames, the Riverside Restaurant is open to both non-residents and hotel guests for breakfast, lunch, dinner and afternoon tea seven days a week with outside dining on the terrace on warmer days. Lunches are relaxed and informal, while in the evening it is the perfect place for romantic dining by candlelight with its stunning views across the river to Marlow Bridge and the floodlit parish church.   The elegant function rooms are licensed for civil ceremonies and can seat up to 120 guests for a sit down dinner or 200 for a reception.