The Royal Hotel’s new head chef is targeting a third AA Rosette as he sets out his plans for the prestigious Ventnor venue.
Tom Axford, appointed to run the four-star hotel’s kitchen last month, said it was “an honour” to take on the role.
Tom previously co-owned Kynge’s Well in Brading and ran its kitchen, after holding senior roles at Salty’s and the George Hotel in Yarmouth.
After the pandemic, he stepped back to lecture at IW College and take a senior role at RT Grill in Ryde.
Now, with creative freedom in the Royal’s kitchen, Tom has already made his mark and has a clear plan for the historic venue.
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He said: “I last felt excitement like it when I opened my own place in 2015, then I stepped back a little, lecturing and spending more time at home.”
"Coming back out, I'm hopefully going to take it further here.
"I'm excited about where we go.
“It’s an honour, having this opportunity – there’s a lot of great chefs that have been here.”
The Royal has retained the two AA rosettes it has held for decades, but Tom is targeting a third.
He said: “We retained two rosettes and we’ve set the standard of where we want to go – with local produce and everything made in house.”
"The recipes have a lot more skill involved and we're trying to achieve consistency throughout.
“If I can get the support, I have three rosettes in sight.”
Tom wants to develop the afternoon tea offering and grow more produce on site.
The plans fit his ethos of using local ingredients while evolving and elevating the menu.
He said the feedback had already been excellent since he took over.
Tom said: “I couldn’t really ask for anything better walking into a new establishment.”
"I have worked places where people don't like change but everyone has been on board here.
"A lot of guys haven't done what we have been doing - it's motivated them.
"People have been giving us brilliant feedback so far.”
Many of The Royal's menu favourites will remain while Tom introduces new dishes.
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