The Bell at Skenfrith is happy to welcome its new head chef Rupert Taylor, 29. Having studied in Bath, Rupert’sfirst position was at Homewood Park as commis chef to Gary Jones (now executive head chef at Le Manoir aux Quat’Saisons) where he was part of the team that gained three AA rosettes and a Michelin star.

Rupert left to join Bath’s Royal Crescent hotel and then to Heston Blumenthal’s Fat Duck in Bray, where he workedfor 3½ years. He left the Fat Duck to work for Jamie Oliver at his Fifteen restaurant in Cornwall where he spent ayear before leaving to travel the world. Rupert linked his travels to working for the Mark warner company inbetween indulging his passion for snowboarding or surfing. Upon his return to the UK in 2009, Rupert joined TheBell at Skenfrith as Head Chef.

Since it opened ten years ago, The Bell’s ethos has always been to offer seasonal menus using local ingredients,much from its own organic kitchen garden. This is at one with Rupert’s style of cooking. Using local ingredientsis of paramount importance to him, as is the presentation of them which he stresses can be as important as theflavour; some of his plate settings are positively Picasso!

Since taking up his first head chef position, Rupert has brought in a fresh twist to The Bell’s menus, whilecontinuing its reputation for offering delicious, modern British cooking using fresh, locally-sourced and seasonalingredients. He works closely with Michele Civil, The Bell’s organic kitchen gardener, when creating his menus andlikes to be very involved with what is being grown in the kitchen garden.

Originally inspired to take up cooking by his grandmother, Rupert’s most influential mentor has been HestonBlumenthal. When not cooking at The Bell, Rupert likes to snowboard, surf and work out at the gym. William andJanet Hutchings are delighted to welcome Rupert to their team. His enthusiasm and wealth of experience will helppush The Bell to even greater heights on the culinary scene!

Escape from the stress of the preparations and enjoy a Michelin two-star Christmas at Whatley Manor (01666 822 888, www.whatleymanor.com). The beautifully restored private manor house hotel with its warming log fires, is set amidst 12 acres of Wiltshire countryside and is bursting with festive spirit to give guests even more reasons to treat themselves with a stay at this luxurious country hideaway.

Sit back, relax and let Head Chef Martin Burge take on the festive preparations with an array of seasonal treats during a three day stay 23 – 26 December or bring in the New Year with a three night stay from 29 December to 1 January.

A three-night Christmas break from 23 – 26 December costs from £2,049 per room and includes a bottle of Champagne on arrival, half board accommodation, afternoon tea on Christmas Eve, five-course traditional Christmas lunch in The Dining Room on Christmas Day, afternoon cinema on both Christmas Eve and Christmas Day, live musical entertainment and full use of the spa facilities.

Ring in the New Year with a three-night New Year Celebration from 29 December – 1 January, costing from £1,998 per room, to include Champagne on arrival plus a whole range of festive dinners and treats, from live entertainment to films in the private cinema and use of the spa. For New Year’s Eve, enjoy a six-course Gala Dinner in The Dining Room and live jazz to welcome in 2010