Ian Webber

Chef Ian Webber's culinary philosophy is deeply rooted in a profound respect for nature and the environment, focusing intensely on hyper-seasonal, locally sourced ingredients. His ethos dictates that outstanding quality and flavour can only emerge from produce grown close to home, shunning imported goods in favour of what the immediate land offers. This isn't merely a trendy adherence to 'seasonal and local'; it's a deeply ingrained principle shaped by his upbringing, including a passionate gardening grandfather, and a long-standing commitment to foraging. His vision extends to creating a sustainable model for both food and the hospitality industry. This commitment to sustainability and provenance was extensively honed during his tenure as executive head chef at The Collective at Woolsery. There, he spearheaded the Birch Farm project, an innovative endeavour combining rewilding, agroforestry, and permaculture with specialized sustainable growing methods to supply the restaurant. This collaborative environment saw chefs and gardeners working in unison, exploring perennials, unusual plant varieties, and even 'weeds' like dock, developing an 'arsenal of vinegars and cultures' for preservation, and creating thousands of original recipes. Such experiences have equipped him with both the knowledge and passion to make this philosophy a tangible reality at Gidleigh Park. At Gidleigh Park, Chef Webber aims to celebrate the estate's 107 acres, fostering a 'garden-to-table' approach that integrates the hotel's grounds directly into the kitchen's larder. He emphasizes training chefs to 'cook really well and see ingredients with fresh eyes,' challenging conventional pairings and encouraging innovation—for instance, exploring lemon geranium in desserts or utilizing UK-grown lemon verbena and balm as alternatives to imported citrus. His cooking style is succinctly defined by 'Flavour, ingredients, environment,' reflecting a desire for elegant simplicity and a thoughtful approach that balances deep respect for culinary tradition with a modern perspective on British cuisine. He aims to build a new network of artisan suppliers, ensuring every dish reflects the unique character and bounty of Dartmoor. Chef Ian Webber's approach is defined by a meticulous blend of refined technique and elegant simplicity, prioritizing pure flavour and the inherent quality of ingredients. He eschews over-complication, instead seeking clarity and precision in every dish, reflecting a thoughtful balance between culinary tradition and a modern British perspective. His work involves an innovative use of the surrounding natural larder, incorporating foraged wild ingredients such as pine, nettles, elderflower, primrose, lavender, tagettes, woodruff, and sweet cicely, alongside wild berries, rose hips, and seasonal mushrooms like girolles and ceps. He challenges conventional flavour pairings, encouraging a fresh perspective on ingredients—for instance, exploring lemon geranium in desserts or utilizing UK-grown lemon verbena and balm as alternatives to imported citrus. His technical mastery extends to a comprehensive use of preservation techniques, including fermenting, pickling, and an array of vinegars and cultures, which he extensively developed at his previous role. A prime example of his artistry, and a current favourite, is the line-caught sea bass steamed with butter, served with lobster, courgettes, tomatoes, and oregano, a dish that epitomizes his commitment to showcasing exceptional seasonal produce with understated elegance. His menus also feature creative compositions like Cured trout with sorrel and horseradish buttermilk, Celeriac with thyme, elderberry, and hazelnut, and innovative desserts such as Date & Ginger Pudding with geranium & lime leaf sorbet.

Career

• Student/Trainee at Exeter College, Exeter
• Chef at Dower House, Rousdon
• Head Chef at Gidleigh Park, Chagford
• Head Chef at The Five Bells, Clyst Hydon
• Executive Head Chef at The Collective at Woolsery, Woolsery, North Devon
• Executive Chef at Gidleigh Park, Chagford

Mentored by Jan Billington, Michael Caines.