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The Patel family bought the stunning hotel back in May 2020. From nearby Leicester, the family are well known for their exceptional achievements asformer owners of the successful ‘Cofresh Snacks’. One of the main reasons the family made the decision to buy the hotel stems from their dedication to a charity that is very close to their hearts. LOROS (Leicestershire and Rutland Organisation for the Relief of Suffering) offers support to a large number of people in Leicestershire and Rutland and the family are immensely passionate about helping to fund their projects. The Patel’s dedication to the charity runs deep, and they have so many fantastic ideas as to how Rutland Hall Hotel can work with LOROS. To offer a venue and catering for fundraising events for LOROS is an obvious idea, but their ultimate dream is to be in a position to offer a lodge at the resort, so trained nurses can be close by at a time of palliative care for suffering families.

Blossoms Restaurant, formerly the restaurant at Barnsdale Hall Hotel, recently opened at Rutland Hall led by new executive head chef, Sumit Chakrabarty. In his role, Sumit will be bringing not only delicious, internationally inspired food to the table but also a plethora of skills and experience to reinvigorate the hotel restaurant. After being inspired by family members working in the hospitality industry, Sumit decided to study hotel and catering management. He then went on to start his successful career with prestigious companies such as The Oberoi Group in India and the Carnival Cruise Line in America, where he worked alongside Michelin- star chef Georges Blanc. As well as serving delicacies in renowned establishments such as Gordon Ramsay at Claridge's, Sumit has prepared dishes for some of the world's most prominent figures, including Bill Clinton when he was the President of the United States of America. Inherently ambitious and with a determination to be a leading and successful chef, Sumit’s career took off not long after he was awarded the position of head chef at the Smith’s Hotel in Gretna Green, Scotland. Under his leadership, the hotel received two AA rosettes and he was highly commended as a Rising Star Chef in the prestigious 2008 Hotel Scotland Awards. More recently, Sumit has continued to build upon his vast range of culinary experiences by venturing around the UK, working at luxury hotels in Cheltenham, Shropshire, and Cambridge.

Sumit comments

“Despite being new to Rutland, I can already see that there’s never an average day here; every day is exciting. I love the creativity in my job, as well as making others happy and meeting new people. The team here at Rutland Hall help to make it a great place to work. My favourite event to cater is a wedding. I love being a part of somebody’s big day and helping them to create special memories that will last a lifetime”

General Manager and Director at Rutland Hall Hotel, John Higham, said

“We are delighted to have Sumit joining the team. He is a true visionary in his field, and we feel very fortunate to have him leading the kitchen staff through this exciting period of change for the hotel and as we emerge from the pandemic. Our restaurant has undergone an extensive refurbishment over the last few months and so we’re excited for Sumit to come in and use his expertise to lead our culinary team in a fresh new environment.”

John continues

“Rutland Hall Hotel is set in a beautiful, enchanted, hidden location. Sumit, who specialises in classical French cuisine, will be bringing his wealth of expertise and knowledge to deliver a fresh outlook to the culinary department here at Rutland Hall Hotel. We strive to become one of the best places to eat in Rutland Water. We plan to serve international cuisine in a refined way. A fresh perspective will reinvigorate the hotel’s food offering, providing a refined, international twist, which is sure to be loved by locals and visitors alike. We look forward to opening the doors to our newly refurbished restaurant.”