Pictured: Head Chef Alec Maxfield 

He has worked at some of the best restaurants in the UK and now Alec Maxfield will be cooking up a storm in Lincoln after being appointed as Head Chef at the city's newest hotel.

Alec (29) from Mansfield in Nottinghamshire will be impressing the guests with his culinary skills at the DoubleTree by Hilton Lincoln hotel which will boast a stunning rooftop bar and contemporary restaurant.

The hotel, which is due to open later this year, is being built on the site of a former electric substation and the rooftop venue, which will be open to the public as well as hotel guests, will be aptly named The Electric Bar & Restaurant.

Alec has 15 years' experience in the catering industry and cut his teeth at Heston Blumenthal's restaurant, The Fat Duck, which was awarded its third Michelin star in January 2004 and named the Best Restaurant in Europe in 2005.

At the age of 23 he became Head Chef at The George at Cavendish in Suffolk, taking the restaurant from one AA Rosette to three.

Prior to accepting the role of Head Chef at the DoubleTree by Hilton hotel in Lincoln, Alec worked at The Swan at Lavenham, which has welcomed many famous guests including most recently Claudia Schiffer who stayed there the night before her wedding.

Explaining why he decided to leave The Swan Alec said: "I initially agreed to help out on a temporary basis as I really wanted to move closer to my family in Mansfield but two weeks quickly turned into a year!

"I'm delighted to have been appointed Head Chef at the DoubleTree by Hilton Lincoln as it's a new and exciting project which offers a rare opportunity to build a restaurant from scratch and make my mark in the region. I'll also be a lot closer to home which I'm looking forward to."

DoubleTree by Hilton Lincoln's General Manager Philip Walker said they're really excited to have Alec onboard.

"The Electric Bar & Restaurant is set to be a unique dining experience and with Alec at the helm we're looking forward to creating a modern British menu incorporating fresh local produce.

"Alec is a really exciting chef and his dishes are some of the best I have ever tasted. I can't wait for our guests and the people of Lincoln to be able to enjoy world-class food in beautiful and stylish surroundings."  

Dishes on the menu will include roast loin of venison with smoked bacon, caramelised pineapple, gin and tonic jelly, glazed turnips and port jus; pan seared diver scallops with apple textures and sherry vinegar reduction and Alec's signature rich liquid chocolate cake with textures of cherry.

"People don't go out just to be fed; eating out should be fun and exciting like going to the theatre," explained Alec.

"It's about the whole experience - the food, the setting, the atmosphere and the service. We won't mess about with the food too much, however. If it's a lamb dish I'll let the lamb do the talking instead of overpowering it with other ingredients and flavours."

With this in mind visitors to The Electric Bar & Restaurant, which will seat 80 people with space for a further 20 on the rooftop terrace, will be able to enjoy spectacular views across the city.

The Electric Bar & Restaurant will be accessed directly from the Brayford via a panoramic glass lift which will create a stunning feature on the front of the hotel facing the Brayford Pool, taking visitors directly up to the fifth floor.