The Suffolk estate bolsters its hospitality offering with key hires across sales, food & beverage, and culinary direction
Wilderness Reserve, the extraordinary 6,000-acre private estate in Suffolk’s Yox Valley, announces three significant appointments as it enters its next chapter of growth. Under the leadership of Chief Operating Officer Francisco Macedo, the estate welcomes Erika Steward as Director of Hospitality Sales, Ricardo Morillo as Corporate Beverage Director, and Matthaios Tsistrakis as Executive Chef – deepening its reputation as one of Britain’s most exceptional private retreats.
Set within 6,000 acres of rolling parkland, woodland and lakes in Suffolk’s Yox Valley, Wilderness Reserve spans three adjoining estates, Sibton Park, Chapel Barn, and the latest addition of Blyth Barn, with 27 houses across the estates. With each estate offering an exceptional collection of homes and cottages, homes range from one bedroom ‘lost’ cottages with their own lakes and rowing boats, to Spa Houses designed with larger groups in mind, complete with hot tubs, saunas and steam rooms.
Erika Steward joins as Director of Hospitality Sales, bringing a distinguished career across some of the UK’s most celebrated luxury properties. Most recently Group Head of Sales at Andrew Brownsword Hotels – a portfolio of thirteen properties including Gidleigh Park and The Bath Priory – Erika has also held senior leadership roles as Head of Sales at Iconic Luxury Hotels , inclusive of Chewton Glen and The Lygon Arms. With deep-rooted relationships across the luxury leisure market and extensive experience with networks including Virtuoso, Traveller Made, and Relais & Châteaux, she will lead leisure sales strategy and drive group bookings for the estate.
Ricardo Morillo takes on the role of Corporate Beverage Director, bringing over 17 years of experience in luxury hospitality spanning Michelin-starred restaurants and international luxury venues. Most recently Lounge & Bar Manager at Cliveden House, Ricardo has built a reputation for creative excellence and commercial rigour – from the development of the Iconic Gin concept to delivering world-class event experiences for global luxury brands. At Wilderness Reserve, he will refine and elevate the estate’s food and beverage offering across all settings.
Matthaios (Matt) Tsistrakis joins as Executive Chef, bringing over two decades of experience in leading hotels and premium dining environments. Originally from Crete, Matt’s culinary philosophy is rooted in a deep respect for provenance, seasonality, and the integrity of ingredients – a philosophy that finds a natural home in the Suffolk landscape. His appointment marks a significant development for Wilderness Reserve’s celebrated culinary programme, renowned for its Fire Feasts and deeply bespoke guest-led dining experiences, as the estate looks to further elevate its offering.
Francisco Macedo, Chief Operating Officer, comments:
“Wilderness Reserve has always been something truly special, a place where nature, architecture and genuine human connection come together in a way that cannot be replicated. What makes it exceptional is the team behind it, and these appointments are about adding further strength to an already outstanding group of people. We are not changing who we are, we are building on it. Each individual brings a distinct perspective that sharpens how we present the estate, how we deliver the experience, and how we continue to raise the bar across every touchpoint. With an exciting period ahead in 2026, this is a deliberate step forward, investing in our people to ensure we continue to deliver something truly remarkable.”
Looking ahead, a series of considerable developments will further enrich the Wilderness Reserve estate. These include Otter Lodge, a secluded lakeside spa retreat; the full restoration of Cockfield Hall, offering guests an immersive stay within the restored Suffolk landscape; and the thoughtful restoration of The Griffin in Yoxford as a welcoming village pub.