THE new head chef appointed to a country house hotel nestling in the shadows of the Malvern Hills has started using nature’s bounty in the kitchen.

And he also has his sights firmly set on putting his restaurant on the national map for fine dining.

Richard Dixon, who went to school in Malvern, has been foraging in the local countryside and returning to the hotel with wild garlic, herbs and other edibles to use in dishes on the menu.

He and his team of four have also been working on the hotel’s own kitchen garden plot by planting their own herbs.

The chef, who now lives in Worcester with his partner and three children, said: “The Malverns deserve to be better known for food. There are so many fantastic food producers locally.

“I’ve been enjoying a spot of foraging in the area, returning with wild garlic and herbs and other edibles - many of which find their way onto the menu.”

Colwall Park has a two AA Rosette award for its modern British food and Richard plans to build on this with a daily Chef’s Choice set menu to highlight the best of what’s fresh and seasonal.