Our team

The Team at Grovefield House

Emma Beddall - General Manager
Emma started at Grovefield in 2009 and has had a career in hospitality which started at the Radisson Edwardian Hotel in London. She then moved to a 5 Red Star Resort, The Old Course Hotel in St Andrews, Scotland, as House Manager, so she's used to very high profile clients and events! She came to Grovefield from managing a property in Cheltenham.  Emma is passionate about the customer experience, taking care of guests from the minute they make a booking, and has established a close working relationship with the community and local charities, including a Dinner Club.  And when she's not at the hotel, she's happiest doing anything equestrian!

Stacey Walker - Wedding Manager
Stacey started here in 1998 and worked in Food and Beverage until 2005, when she moved to manage all of the co-ordination of our weddings. She has excellent attention to detail, and nothing that the bride or groom want are too much to ask. We only do one wedding per day, as we realise just how important this day is and Stacey, along with support from Katie Wardle, who is responsible for our Special Theme Events, will ensure that a couple's day really will be one to remember.  Stacey is extremely 'hands on' and will ensure that every tiny detail is correct.  She has a folder of thank you letters from grateful brides and grooms.Stacey has been responsible for approx 200 wedding since taking over, so is full of fantastic experience.
 
Imad Razzak -  Head Chef
Our chef has an excellent pedigree in the kitchen, having previously worked at The Bear Hotel in Woodstock, The Castle in Windsor, the Michelin-starred Gravetye Manor and Le Meridien in London.  Imad is originally from Lebanon, and his food is traditional and simple with a modern twist.  He is always happy to create something special at short notice, to assist with some food demonstrations and menu tasting for all weddings. Hamilton’s is a well-deserved two rosette restaurant, and dishes feature local seasonal ingredients whenever possible.