Down Hall Hotel, Spa and Estate’s executive chef, Robert Pearce, has been named Innovative Chef of the Year at the 2025 Meetings Industry Association (MIA) Awards, held on 6 November.
The award recognises excellence in the UK’s meetings and events sector, highlighting Pearce’s achievements in innovation, sustainability and service delivery over the past year.
During the year, Pearce introduced several new dining concepts designed to enhance the delegate experience, including the Woodland Table, an outdoor dining initiative, interactive canapé workshops and a street food menu for conferences.
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His focus on sustainability and zero-waste practices has led to a 3% reduction in food costs and the elimination of 25 tonnes of general waste through targeted initiatives.
Under his leadership, the culinary team at Down Hall achieved a 94% staff retention rate and continued to raise standards across the estate’s dining venues, including the two-AA-rosette Garden Room restaurant.
The accolade adds to a series of recent awards for Down Hall, which include four AA Red Stars, AA Hotel of the Year – England 2024/25, Large Hotel of the Year at the East of England Tourism Awards, and LUXLifestyle’s Best Luxury Country House Hotel and Spa of the Year.
Linden Beattie, general manager at Down Hall, said: “We are incredibly proud to receive this MIA Award recognising Robert’s creativity, commitment and leadership. The award reflects the passion and teamwork that drive Down Hall and reinforces our reputation as one of the UK’s leading country house hotels for meetings and events.”
