New culinary director appointed at Heckfield Place and Spring

Eleanor Henson, head chef of Spring, Somerset House, has been appointed culinary director of both Spring and Hampshire-based hotel Heckfield Place. 

After almost nine years as a central part of the Spring team, Henson will now oversee the culinary direction for both establishments, ensuring founder Skye Gyngell's values, philosophy and cooking methods are upheld across both kitchens. 

A new chapter for Henson

Henson will work closely with the teams at both venues to create cohesive menus that embody the shared style and ethos of each business. Her new responsibilities will include leading recipe development and hands-on mentoring for both the front- and back-of-house teams. 

A champion for sustainable farming, Henson will play a central role in continuing the collaboration with Fern Verrow and Heckfield Home Farm. 

Since graduating from Ballymaloe Cookery School in 2016, Henson has risen through the ranks, being appointed head chef at Spring in 2022. Her commitment to sustainability was honed by attending the MAD Academy's Environment & Sustainability course in Copenhagen in 2024, culminating in her nomination as Rising Star at the National Restaurant Awards in January.

"This role really reflects everything I believe in as a chef – the deep connection between land and plate, the importance of sustainable practices and supporting the next generation in the industry," she says. "Working directly with Heckfield Home Farm and continuing our partnership with Fern Verrow allows us to showcase how restaurants can be true stewards of the environment while delivering exceptional dining experiences."

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