Gidleigh Park has released the first images of Chris Simpson’s brand new dishes, with stunning shots captured by the UK’s leading food photographer, David Loftus, who visited Gidleigh Park this week.
A selection of dishes from the à la carte and tasting menus are shared, each portraying the new executive head chef’s refined yet apparently simple style for which he has become known, and which has previously drawn accolades including two Michelin stars, while head chef at Restaurant Nathan Outlaw. Dishes show his signature style, putting the quality of the very best ingredients at the heart of each dish, with striking colours and clarity evident in his approach.
Images released include a ‘Cured Salmon’ amuse bouche, ‘John Dory, Jerusalem artichoke, chicken dressing, crystalised seaweed’ and ‘Creedy Carver duck breast, chicory & onion tart, beetroot, kale’, with shots also shared of a tantilising plate of Gidleigh Park’s chocolates.
Chris comments, “We’ve had a great start here at Gidleigh Park and I’m delighted to be settled in the kitchen and focused on our new menus. The team here are so talented and we are already working well together refining these dishes, and we’ve had fantastic feedback from our guests. It’s an honour and a privilege to be leading the kitchen at Gidleigh Park and I’m looking forward to great times ahead”.
Stephanie Hocking, CEO Andrew Brownsword Hotels, comments, “We congratulate Chris and his team for a perfect start at Gidleigh Park and we look forward to all of our guests having the opportunity to experience these fantastic menus. Chris is at the forefront of emerging head chef talent and we are just delighted he has joined us, as we know this will be a new, progressive and exciting era for Gidleigh Park”.
Chris’ new menus are offered daily for lunch and dinner, to both resident guests and those visiting Gidleigh Park to dine. Three course weekday lunches, with both a seven course tasting menu and three course a la carte menu served at dinner. A new afternoon tea menu has also been created, served between 3.30 – 5pm daily.
For more information click here