Chris Lovell – Cotswolds 88

Chris Lovell joined Cotswolds 88 in 2012 as head chef. His main aim being to retain and improve the dining experience for customers to the Juniper restaurant .

Chris received his training at Exeter College in Devon. He then went on to gain experience working with some of the great chefs in the south west including,Michelin stared chef Simon Hulstone at The Elephant Restaurant in Torquay, Martin Blunos at the Lygon arms, Chris Horridge at The Bath Priory.

After entering the well-known young chef of the year competition and being placed 4^th Chris went on to refined his techniques while working with 2 Michelin starred Chef John Campbell at the Vineyard in Stockcross. Followed by time spent with Kenny Atkinson at the Rockliffe Hall in Darlington.

Chris Lovell took up his first Acting Head Chef role in 2010at the Royal Crescent Hotel in Bath, and in 2012 returned back to the Cotswolds as Head Chef at the Cotswolds 88, achieving a three rosette food rating from the AA and has been recommended by the Michelin food guide 2013.

When asked what his style of cooking is, Chris said “my cooking style has changed a lot over the last few years my food is a lot less complexed now. I am very focused on flavours and textures that work well together to build a completed dish that really pleases the senses. I would say my food is Morden British with influences from French cuisine along with techniques that I have learnt on the way, and new ones that we develop on a daily bases.