From Irish country houses to Aegean caldera views, each of these chefs bring their distinct culinary perspective to the plate.
BOTANIC SANCTUARY ANTWERP ENTERS A NEW CULINARY ERA WITH THE APPOINTMENT OF LEGENDARY BELGIAN CHEF, YVES MATTAGNE AS CULINARY DIRECTOR
Botanic Sanctuary Antwerp – already recognized as one of Europe’s leading culinary destinations –will welcome Chef Yves Mattagne in Spring 2026. Following several celebrated years at the celebrated La Villa Lorraine and 2 Michelin star Sea Grill in Brussels, the multi-award-winning chef now chooses Botanic Sanctuary Antwerp as the stage for the next chapter of his culinary journey
Working closely with Mattagne, Chef Charles Broutard will translate this cision into reality as he leads two new signature restaurants and the bar
under the guidance of Mattagne Fine-dining restaurant, The Wine Room, will focus on meticulously crafted tasting menus, seasonal produce at its peak, and dishes that tell stories of land, sea, and season. The Garden Room – an all-day restaurant and bar inspired by Mattagne’s travels – will blend international influences with the chef’s signature elegance, offering inventive small plates, cocktails, and a vibrant indoor space with a terrace and outdoor kitchen for the summer season.
These openings will become a new culinary hub within the hotel, complementing Botanic Sanctuary Antwerp’s existing line-up of acclaimed chefs They join two-Michelin-star Hertog Jan and one-Michelin-star Fine Fleur, further strengthening the property’s standing as one of Europe’s leading gastronomic destinations and introducing a contemporary energy that spans refined tasting menus to relaxed, experience-driven dining.
Rates at Botanic Sanctuary Antwerp start from €400 per night on a B&B basis. www.botanicantwerp.be
THE BOTANICAL ROOMS AT THE NEWT IN SOMERSET INTRODUCES ITS NEW HEAD CHEF, TONY KRAJCIR
The Newt in Somerset has welcomed Tony Krajčír as Head Chef at The Botanical Rooms, bringing a produce-first approach shaped by his experience in some of the UK’s most respected kitchens Working in step with the estate’s farm, gardens, butchery and creamery teams, Tony champions a ‘fresh is best’ philosophy – ensuring ingredients are harvested, handled and cooked at their peak, with daily harvests allowing produce to move straight from ground to kitchen and, wherever
possible, bypass refrigeration to preserve flavor and nutrition
Tony began his career at 15, combining culinary college with marketing and hospitality studies before joining Wilkes in Bristol, where he learned the value of ingredient-led cooking under owner James Wilkins. He went on to hold roles at Hedone and The Fat Duck in London, before becoming Head Chef at Heckfield Place, a formative chapter under the guidance of Skye Gyngell.
Now back in the west country, Tony brings that experience to The Newt with a focus on constant evolution – refining menus, processes and projects at pace alongside a team that is hungry to adapt His cooking is underpinned by a whole-animal, tail-to-nose mindset and a calm, supportive kitchen culture, where clear intent and shared responsibility shape every service.
HOW: Rates at The Newt in Somerset start from £795 per night based on two sharing on a B&B basis. The rate also includes access to garden, estate and spa facilities, as well as a 12-month Newt Membership. https://thenewtinsomerset.com
GLENEAGLES TOWNHOUSE’S NEW EXECUTIVE CHEF ELLIOT HILL BRINGS SCOTTISH SEASONALITY TO THE SPENCE
Gleneagles Townhouse, Edinburgh has appointed Elliot Hill as its new Executive Chef, heading up the food offering at the hotel and private members’ club - including all-day dining destination and bar The Spence - from January 2026
Known for his produce-led approach, Elliot brings a menu that celebrates Scotland’s seasonal larder, combining comfort, refinement and a modern take on classic dishes, incorporating game and cold-water seafood as well as shining a spotlight on heritage vegetables and locally produced dairy.
Elliot arrives from The Chester Grosvenor Hotel, where he oversaw multiple dining outlets, elevated Restaurant Arkle to three AA Rosettes within six months, and earned Michelin Guide recognition, as well as numerous regional awards such as Chester Chef of the Year.
Set within the former Victorian banking hall of Gleneagles Townhouse - the Edinburgh outpost of The Gleneagles Hotel that opened in 2022 on St Andrew Square - The Spence is instantly recognisable for its glass domed ceiling and spectacularly stylish interiors.
HOW: Book The Spence at Gleneagles Townhouse via the website. For more information, visit gleneagles.com
TASOS STEFATOS, EXECUTIVE CHEF AT CANAVES COLLECTION
Canaves Collection is a family-owned group of four boutique hotels perched above the caldera of Santorini, with roots stretching back to 1985 when the Chaidemenos family transformed 17th-century wine caves into one of Greece's most celebrated luxury retreats At its culinary heart are two flagship fine-dining restaurants: Elements at Canaves Epitome and Petra at Canaves Oia Suites – both of which are overseen by Executive Chef Tasos Stefatos.
Chef Stefatos brings a pedigree shaped entirely within Greece's Michelin-starred restaurant scene. Born on Kefalonia and trained across some of the country's most decorated kitchens – including Spondi (two Michelin stars), Hytra and Botrini's (each holding one Michelin star) –as well as international stages at Vendôme in Germany, Martín Berasategui in Spain and Atera in New York, Stefatos has spent the last eight years channelling his craft to reflect Santorini’s distinct culinary perspective
At Elements, the tasting menu is an exercise in restraint and revelation – modern European in technique, but Greek to its core. Dishes are built as a reflection of the place: the island’s volcanic landscape and hyper-local produce –white eggplant, katsouni cucumber, cherry tomatoes that survive the Aegean summer on sea mist alone.
At Petra, a nine-course degustation menu titled "O Topos Mas" ("Our Place") showcases a contemporary expression of Greek culinary heritage, combined with caldera views as a dramatic backdrop Elements has received Wine Spectator recognition in consecutive years, with the restaurant's wine programme curated by Wine Director Elina Dakanali.
With Michelin set to extend its guide to the Greek islands in 2026, Chef Stefatos is one of the leading culinary figures for the island - now focused on further defining the potential of Santorini’s fine dining scene.
HOW: For more information, please visit; canaves.com
IRISH SEASONALITY WITH RICHARD PICARD-EDWARDS, EXECUTIVE CHEF AT MICHELIN-STARRED BALLYFIN
Set at the foot of the Slieve Bloom Mountains in County Laois, Ballyfin is one of Ireland’s most distinguished country house hotels. The restored Regency mansion sits within 614 acres of parkland, lakes and formal gardens, offering a rare sense of scale and privacy.
At the center of Ballyfin sits an eight-acre walled garden, dating back to the early 19th century, which supplies the kitchen with fruit, vegetables and herbs throughout the seasons Executive Chef Richard Picard-Edwards works closely with the garden team to shape menus around what the land yields, and through his deep passion for fine dining and seasonality, led Ballyfin to be awarded its first Michelin in early 2025.
Dinner is served in the candlelit State Dining Room, while summer lunches are taken in the Turner Conservatory, reached via a hidden door behind a bookcase in the Library. Beyond the dining rooms, guests may explore the house’s wine cellar, enjoy Irish whiskey tastings, or, further afield, retreat to the Picnic House for a secluded lunch
HOW: Rates start from €870 in the low season to €1350 in the high season based on 2 guests sharing a Deluxe Room. For more information, please visit www.ballyfin.com