Chef Profile
View 2008 Chef Line Up
Michael Caines
www.gidleigh.com and www.michaelcaines.com
Michael Caines is one of Britain's most acclaimed chefs. Michael spent three years under his mentor Raymond Blanc, before moving to France to learn his profession under the guidance of Bernard Loiseau in Saulieu and Joel Robuchon in Paris. Since 1994, he has been based at Gidleigh Park. In 2000, he founded Michael Caines Restaurants and took over food and beverage operations at The Royal Clarence, Exeter.
Today Michael continues as Executive Chef at Gidleigh Park, as well as being an operational Partner and Director of ABode, the group of boutique hotels that he co-founded with his partner Andrew Brownsword, of which ABode Manchester the latest opened in March 2008. Most recently Michael was named 'AA Chefs Chef of the Year' 2007-2008.
Peter Gorton – Horn of Plenty
www.thehornofplenty.co.uk
Head Chef and joint proprietor of The Horn of Plenty, Peter Gorton is a Fellow of the Master Chefs of Great Britain and trained at some of the best restaurants in the UK and abroad. Peter runs cookery courses throughout the year and enjoys teaching people how to cook.
One of his greatest passions is to encourage children to cook and he has visited many local schools and colleges in the area giving demonstrations.
Tina Bricknell-Webb – Percy’s Country Hotel & Restaurant
www.percys.co.uk
Maximising the raw materials from her largely self sufficient organic farm, Tina Bricknell-Webb has created a unique and unrivalled style of cooking that has drawn continuous critical acclaim since inception into west Devon in 1996.
The cooking in her restaurant showcases perfectly the plethora of superlative produce found across the region's fields, dairies and coastlines and as such, has helped turn her into an ambassador for the use of local organic produce in the South West.
Matthew Mason – Jack-in-the-Green
www.jackinthegreen.uk.com
Matthew has worked as a chef for the past 16 years and was particularly fortunate to serve his apprenticeship under the tutorage of Shaun Hill at Gidleigh Park. Only a year after Matt Mason took over the kitchens at the Jack in the Green they became one of the first pubs to achieve 2 AA rosettes; an accolade they are very proud to still hold today and in 2007 he won South West Chef of the year.
Matthew's driving ambition is that his passion for good food comes through in the dishes the kitchen prepares and serves every day.
Neil Haydock – Fifteen, Cornwall
www.fifteencornwall.co.uk
Internationally experienced chef Neil Haydock has been Executive Head Chef at the Jamie Oliver inspired Fifteen Cornwall restaurant since it opened almost 2 years ago. The restaurant offers an innovative menu of Italian styled cuisine, using the best seasonal ingredients that Cornwall has to offer.
Neil has previously worked at the world famous Sandy Lane where he was the Head Chef, for Sir Terence Conran, heading up the team in the stylish Kings Road eatery Bluebird and Soho’s Mezzo. Neil has also spent time at other famous London landmarks such as the Meridien Oak Room, L’Escargot, Cavaliers and The Ivy.
Chris Archambault – Hotel Barcelona & Café Paradiso
www.aliashotels.com/barcelona
Christopher Archambault arrived in Devon early in March 2005 to get closer to the source of his ingredients. He is Head Chef at Café Paradiso, the popular AA Rosette restaurant within Hotel Barcelona. An exciting addition to the Cafe Paradiso experience will be their new kitchen herb and vegetable garden; crops will be ready for use after next year’s harvest.
Chris sums up his style as “simple with a personal touch. I rejoice in the fact that I live and work in one of the most naturally beautiful parts of the world bursting with flavour from coast to coast’.
Simon Keating – Woolacoombe Bay Hotel
www.woolacombe-bay-hotel.co.uk
Simon is Head Chef at Doyle’s restaurant at the Woolacombe Bay Hotel in north Devon. He settled in the Woolacombe area after developing his trade working in hotels across the South West. These include Watersmeet Hotel, Plymstone Manor Hotel and Kittiwell House Hotel in Croyde, where he studied classic French cuisine under David Rainer.
Simon has a real passion for the South West and for organic local produce, sourcing all the produce for the Woolacombe Bay Hotel from South West suppliers.
Lesley Waters
www.lesleywaters.com
Well known for her regular television appearances on Ready Steady Cook, Great Food Live and This Morning, Lesley is also a former Head Tutor of Leith's School of Food & Wine, author of several Cookery Books, a qualified fitness Instructor and mother of two. Teaching has always been her great passion and opening her own Cookery School is the realisation of a long held dream.
Her energetic style of presentation is expertly combined with clear and simple guidance, making her classes both entertaining and informative.
James Tanner – Tanners Restaurant
www.tannersrestaurant.com and www.barbicankitchen.com
It was a childhood dream of James Tanner to own and operate, alongside his brother Chris, their own establishment. That dream became a reality when they opened their doors for business. Their vision was an affordable, exciting restaurant where they could develop their own individual style and concept.
They source the very best in local suppliers to ensure your meal is a memorable one. James has achieved celebrity status due to his appearances on a number of popular television food programmes. James is a regular on Ready, Steady, Cook and Saturday Kitchen as well as the specialist channel UKTV Food.
Chris Horridge – The Bath Priory Hotel & Restaurant
www.thebathpriory.co.uk
Head Chef, Chris Horridge, has an extraordinary passion for his work and this shines through in the dishes he creates. Chris credits his former mentor, Raymond Blanc and his time spent at Oxfordshire’s “Le Manoir Aux Quat’ Saisons”, for encouraging his belief that seasonal food is best.
He also works closely with head gardener and Chelsea Medal winner, Jane Moore, to develop menus using ingredients from the kitchen garden.
Darrin Hosegrove – Chef Director, Ashburton Cookery School
www.ashburtoncookeryschool.co.uk
After training for two years at Exeter College Darrin began his career at Gidleigh Park Hotel under the guidance of Michelin starred chef Shaun Hill. After spending several years working in fine dining restaurants around the UK he returned to Exeter College teaching catering to an advanced level. Darrin also spent two years developing recipes for Sainsburys before joining the Ashburton Cookery School where he now shares his passion for local produce by overseeing and teaching various courses using an abundance of local suppliers.
Paul Da Costa Greaves – The Galley Restaurant
www.galleyrestaurant.co.uk
Master Chef of Great Britain Paul Da Costa Greaves is a chef with a difference. Colourful, funny and highly original, he brings the most everyday cooking experience to life. He has been a chef for twenty years and is based in Topsham, Devon where last year his Galley Restaurant won the “Best Restaurant in Devon and the South West”.
He considers cooking to be his art and has developed a range of award winning products – visit www.feeding-your-imagination.co.uk - including a range of fabulous organic essential oil chocolate bars.
Nathan Outlaw – Restaurant Nathan Outlaw at the Marina Villa Hotel
www.themarinahotel.co.uk/nathanoutlaw
Nathan started cooking at the age of 14 and studied at Thant College in Kent. In 1996 Nathan got a position at the Intercontinental Hyde Park Corner under top chef Peter Kronberg. He has a gained a wealth of experience at establishments including City Rhodes under Gary Rhodes, Charvot under Eric Charvot, the Seafood Restaurant in Padstow under Rick Stein and Paul Ripley and two years in the Cotswolds at the Lord of the Manor under John Campbell.
In February 2007, Nathan embarked on his most challenging journey yet in opening his signature restaurant – Restaurant Nathan Outlaw within the Marina Villa Hotel. He was awarded a Michelin star in January 2008.
Simon Hulstone – The Elephant Bar & Restaurant
www.elephantrestaurant.co.uk
By his early teens Simon already had several World Junior titles to his name and has been adding to the list to this day, including the Roux scholarship for young chefs in 2003. Before moving to Torquay, Simon had been perfecting his culinary technique working for highly regarded Michelin star restaurants throughout Europe and had been mentored by some of the most respected chefs today.
Since taking over the helm as Head Chef at the Elephant, Simon has brought his extensive influence of traditional and world cuisine to Torbay, putting the English Riviera on the map. The Elephant now boasts a coveted Michelin star as well as many other highly recognised awards.
Paul Wadham – Hotel Tresanton
www.tresanton.com
Paul started his career in London as an apprentice chef in 1986 and has worked in Switzerland, Germany and Spain, continuing his training in cooking. More recently he has been focusing on British food and local suppliers.
The Tresanton has been the ideal location to practice this, where he has access to day boat fresh fish, traditionally reared beef, lamb and pork, wonderful dairy produce and cheeses. All of these components give confidence to cook with passion.
Andrew Shortman – No.21
www.21cathedralyard-exeter.co.uk
Born and trained in the West Country, Andrew's career has spanned 20 years gaining experience in a number of high profile London and West Country establishments, achieving 2 AA red rosettes over the past 11 years. His philosophy is straightforward the very best of local ingredients are the basis for the flavours of his creative cuisine and this is what he takes into his menus as chef and owner of No. 21.
Ian Webber - Gidleigh Park
www.gidleigh.com
Ian learned his profession as a chef working in France, Switzerland, Ireland and Great Britain. In 2006 he won the prestigious South West Chef of the Year competition where he met Michael Caines who immediately recognised Ian’s considerable talents. Ian is now Head Chef at the award winning Gidleigh Park.
