Kevin Barrett has just been appointed as the Head Chef at The Feathers in Woodstock, Oxfordshire, where he is in charge of the full kitchen operation for the hotel.
Kevin brings with him a wealth of skill and experience, having worked alongside world renowned talents including Raymond Blanc at Le Manoir aux Quat Saisons, and Jean Christophe Novelli at Auberge du Lac, where Kevin was Executive Chef. Kevin also provided back of house support to Jean Christophe Novelli on Hell’s Kitchen. In his most recent post, Kevin expertly handled the opening of the five-star Feathered Nest Inn, gaining two AA rosettes on the first inspection.
At The Feathers, Kevin is responsible for the menus in the restaurant, bar, room-service and al fresco dining courtyard, placing his personal stamp on the whole dining experience.
Kevin will focus on preparing classic British food, infused with French influences and techniques. The Feathers popular and unique gin-tasting menu will remain, but Kevin is eager to start experimenting with the menus and introducing his own flavours. Kevin will also continue to source fresh, local ingredients.
Kevin has a kitchen brigade of five in The Feathers, but will be looking to expand the team with additional skilled junior chefs fairly soon. It will take a couple of months to settle in, but after that Kevin is looking forward to driving forward the reputation of the hotel.
The Feathers, Market Street, Woodstock, Oxfordshire, OX20 1SX
Reservations on 01993 812895 or visit www.feathers.co.uk