Chris Cleghorn

Chef Chris Cleghorn's culinary philosophy is rooted in a profound respect for ingredients, prioritizing their inherent quality and natural flavors above all else. He believes that outstanding produce, especially from the abundant West Country larder, inherently completes half of a chef's task. This ethos dictates that even the simplest ingredients can be elevated to exceptional levels through careful treatment and precise execution. His approach to menu development is fluid and deeply seasonal, with a complete shift every three to four months, ensuring that techniques and preparations are always in harmony with the current season's bounty. This dynamic adaptation, however, never compromises the underlying commitment to quality and core philosophy. Cleghorn maintains exacting standards for his suppliers, fostering close relationships with partners like Woolley Park Farm for duck and Flying Fish Seafoods in Cornwall for fish, ensuring that only the finest products enter his kitchens. His career, influenced by culinary giants such as Heston Blumenthal, Michael Caines, and Adam Simmonds, underscores a belief in continuous learning and skill refinement. While drawing inspiration from these masters, he champions the development of a unique culinary voice, emphasizing that every chef must forge their own distinctive style over years of dedication. Ultimately, his vision is to craft an unforgettable dining experience where flavor is paramount, delivering an exceptional taste journey that diners cannot replicate at home, compelling them to return. Chef Cleghorn’s technical mastery is characterized by a disciplined focus on classical techniques, revered for their ability to extract the deepest flavors from ingredients. He firmly states that roasting in a pan in the oven, a traditional method, is often the most effective way to maximize taste. Alongside classical methods, he adeptly employs modern techniques such as barbecuing and chargrilling, particularly for vegetables like celeriac, cauliflower, asparagus, and wild garlic, noting how these methods intensify flavors and impart an earthy depth. His cooking is defined by an acute attention to the 'small details' which collectively contribute to the ultimate success of a dish. Flavor is the absolute cornerstone of Cleghorn's plating and conceptualization; he asserts it is the 'most important thing,' ensuring ingredients 'speak for themselves' and are elevated to 'new heights.' The balance of flavors in each dish is meticulously considered, reflecting an intensity that aims to showcase the ingredients at their peak. His most celebrated dish, and one he professes to be most proud of, is the **Smoked Eel with Celeriac, Apple, Lovage, and Cheddar Cream Sauce**, which exemplifies his refined approach to marrying diverse textures and rich, complementary flavors.

Career

• Senior Chef de partie at The Crown at Whitebrook, Monmouth
• Sous chef at Abode Exeter and Michael Caines restaurant, Exeter,Devon
• Sous chef at Gidleigh Park Hotel, Devon
• Chef de partie at The Fat Duck, Bray, Buckinghamshire
• Senior Sous Chef at Adam Simmonds at Danesfield house, Marlow,Buckinghamshire
• Executive chef at Abode Chester and Michael Caines restaurant, Chester
• Head chef at The Queensberry Hotel and Olive Tree Restaurant, Bath
• Executive Head Chef at The Queensberry Hotel and Olive Tree Restaurant, Bath