New Gidleigh Park Head Chef Chris Simpson Reveals his First Menus

New Head Chef Chris Simpson has unveiled the dishes on his debut menus at Gidleigh Park.

The dishes from the à la carte and tasting menus portray 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.

Dishes include a ‘Cured Salmon’ amuse bouche, ‘John Dory, Jerusalem artichoke, chicken dressing, crystalised seaweed’ and ‘Creedy Carver duck breast, chicory and onion tart, beetroot, kale’.

Chris said: “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 of Andrew Brownsword Hotels, said: “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.”

The new menus are offered daily for lunch and dinner, to both resident guests and those visiting Gidleigh Park to dine.

Three-course weekday lunches are £65pp, with both a seven-course tasting menu (£145) and three-course a la carte menu (£125) served at dinner.

A new afternoon tea menu has also been created, served between 3.30pm-5pm daily, from £37.50.