A Michelin-starred restaurant has appointed a new assistant general manager.
The Cottage in the Wood, located 1,000ft up in Whinlatter Forest above Keswick, announced the arrival of Neil Rivington to the role.
Mr Rivington brings more than 20 years of experience in luxury hospitality.
Jack and Beth Bond, owners of The Cottage in the Wood, said: "Neil combines genuine warmth with the discipline of someone who has run some of the busiest and most demanding rooms in London.
"The Cottage in the Wood is a small, personal place, and we wanted someone who leads from the floor and makes every guest feel looked after.
"We're delighted to welcome him to the team."
His role will focus on the day-to-day running of the house, covering guest experience, dining room service, team development and commercial performance.
Mr Rivington began his hospitality career with the Soho House Group, contributing to the opening teams at Greek Street, Shoreditch House and Dean Street Townhouse in London, as well as their New York location.
He later joined the pre-opening team at the W Hotel in Leicester Square before becoming assistant general manager of La Bodega Negra in Soho.
There, he developed an award-winning bar team and beverage programme.
His international experience includes launching two restaurant and bar concepts for JIA Group in Hong Kong and joining the opening team at A'dam Toren in Amsterdam.
Back in London, Mr Rivington served as general manager of Mews of Mayfair, overseeing a team of 120 across multiple venues, and later as attic general manager at Maison Estelle.
He has also managed food and beverage operations at The Alverton Hotel in Truro, Cornwall, and held group-level roles focused on service excellence and training at Grosvenor Pubs & Inns and Grind & Co.
An award-winning bartender, Mr Rivington has been recognised as Beefeater MIXLDN and Chivas Masters Hong Kong Champion.
Mr Rivington said: "There are very few places like The Cottage in the Wood, a 17th-century drover’s inn in England’s only true mountain forest, with cooking of this quality.
"I've spent my career in big cities and big openings, and the chance to bring that experience to somewhere this special, and to work with such a talented team, was one I couldn't turn down.
"My focus is simple: warm, thoughtful service that matches the food and the setting."
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