David Heath, Head Chef

“The taste of free-range and organic products is so much better than the alternative. It is also good to know that you are eating unmodified food and at the same time are supporting local farmers and growers who are directly connected with the land.”

“Unlike dishes which incorporate a lot of butter and cream, our approach does not mute or block any of the natural flavours of the ingredients used. They simply compliment each other.”

“As a chef I do not aim for the guests to leave the restaurant feeling as if they have over indulged because of excessive cream and butter. I want them to feel stimulated and alert, knowing that they will be able to leave the Hotel feeling like they have had a really enjoyable experience. Feeling satisfied that I have produced a delightful and exhilarating menu that has really opened their mind to wonderful ingredients, prepared and simply cooked.”

“Food doesn't have to be over rich nor over the top to taste good. Just cared for and presented knowing that it carries all the finishing touches and tastes complete”.