STORRS Hall in Windermere, part of the English Lakes Hotels group, has appointed Craig Sherrington as head chef.

Craig, from Ulverston, joins the team at Storrs Hall at the beginning of February, from The Lakeside Hotel, where he is senior sous chef. He has also experience in other award-winning restaurants including Le Champignon Sauvage, in Cheltenham, and The Capital Hotel, in Knightsbridge.

Following Craig's appointment, Storrs Hall hopes to achieve greater culinary success and to further develop its menu. Of his new position Craig said: "I have worked in some of the best restaurants and hotels in the country, and for some of the best chefs, and am looking forward to incorporating their influences and knowledge to develop my style."

CROSTHWAITE'S Damson Dene Hotel executive chef Mike Wilson has scooped the top prize in a national recipe competition. Mike Wilson, who created Bladen Mild White Cheddar & Wild Salmon Tarte Tatin for the competition, won a one-day chef's course at Raymond Blanc's prestigious Le Manoir cookery school, plus an evening meal from the Menu Gourmand'.

Catering professionals from across the country were invited to share their favourite cheese recipes, using Bladen Cheese, which produces cheese from four award-winning creameries in England and Scotland.