Deeley will head up The Warwick, a new British restaurant that will open at the Leamington Spa hotel this summer.
Taking its name from the nearby town of Warwick, the restaurant will draw inspiration from Warwick Castle and the region’s medieval legacy, which will reflect ‘the restaurant’s commitment to time-honoured flavours and British provenance’.
The Warwick will serve seasonal menus using ingredients from the Mallory Court Kitchen Gardens - a five-course Taste of the Season menu priced at £105, and a three-course menu at £90. Dishes served at its launch will include Cornish crab with Isle of Wight tomatoes; peas and mint gazpacho from the garden, paired with burrata and globe artichoke; and poussin with Asian influences and a Jamón sauce inspired by Deeley’s favourite city, San Sebastián in Spain.
Desserts will include nostalgic dishes from Deeley’s childhood, such as baked Alaska.
The launch marks a homecoming for Deeley, who worked at Mallory Court and the Eden Hotel Collection early in his career. Originally from Birmingham, he gained national recognition after winning MasterChef: The Professionals in 2019, following years spent perfecting his cuisine in respected Midlands kitchens such as Simpsons, The Wilderness, and Mallory Court.
He later became chef director at Hampton Manor Estate, where he launched Smoke, earning praise for its ingredient-led and open-fire cooking.
Beyond the kitchen, he collaborates with the catering department at Halesowen College, where he once studied, and has launched the Stu Deeley Professional Chef Academy, offering lessons and work placements to help students develop the skills needed for a successful career in professional kitchens.
“Coming back to Mallory Court feels like a full-circle moment for me. It’s a place with deep roots, not just in its history and gardens, but in the people - many of whom have been here for decades,” says Deeley.
“What really excites me is the potential. We have a bigger blueprint here than I’ve ever had before, and that opens the door to creating something truly special. My focus is on classical flavour combinations, ingredients that speak for themselves, and food people genuinely want to eat - not just admire.
“I’m not trying to reinvent the wheel, I just want to make it turn really, really well.”