Gidleigh Park has released the first images of Chris Simpson’s new dishes, just a few weeks after he took over the role of executive head chef.
A selection of dishes from the à la carte and tasting menus have been made available, each portraying the new executive head chef’s refined but simple style for which he has become known.
Simpson joined Gidleigh Park, which is part of Andrew Brownsword Hotels, in January, taking over from Michael Wignall who left after just over two years.
Simpson previously worked as head chef at Restaurant Nathan Outlaw which boasted two Michelin stars.
The 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 plate of Gidleigh Park’s chocolates.
Simpson says: “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.”