Cornwell will work alongside founders Glen and Asta Manchester to take the farm-to-table restaurant in an even more produce-led direction while further developing the guest experience.
His appointment comes at a significant moment for the business. Earlier this year, The Woodcote secured planning permission for 16 additional bedrooms and a new 40-cover fine dining restaurant as the Manchesters continue their long-term vision of ‘creating one of Britain’s leading countryside hospitality destinations’.
Cornwell takes over from Matt Gillan, who joined the Graffham venture as head chef last year.
He is best known for his three-year stint at Chiswick restaurant The Silver Birch, which closed earlier this year.
Prior to that, he helped secure a Michelin star for Mark Birchall’s The Barn at Moor Hall in 2022.
His CV also includes Le Champignon Sauvage and Kitchen W8 in the UK, as well as acclaimed Scandinavian restaurants Geranium, Kadeau and Oaxen Krog.
The Woodcote said Cornwell will build on the restaurant’s focus on seasonal, locally sourced produce, with wild and foraged ingredients continuing to feature prominently across the menus.
New signature dishes include Duncton Mill trout with lovage taramasalata and kohlrabi, and South Coast lobster with garden cucumber and lobster hollandaise.
Cornwall will also continue the development of The Woodcote’s chef’s garden while strengthening relationships with local producers, including cheesemakers, fishermen, foragers and Duncton Mill Trout.
The restaurant also works with its own beekeeper, gardener and deer stalker.
The Woodcote offers a £35 set lunch menu from Wednesday to Friday alongside its à la carte menu.
Supporting the next phase of the business is an expanded leadership team, with operations director Cynthia Coomb joining general manager Will Morley and restaurant manager Gosia Orłowska.