Meet the Chef
Writing a menu is as much of a skill as cooking itself
You can tell a lot about a chef from just reading their menu. I believe a menu should be a thing of beauty, balanced and exciting for the person reading it. It should have a wonderful choice of interesting seasonal ingredients that should blend together in harmony. When creating my menus I carefully consider what’s in season and how I can use the ingredients. Here at Bowood we try to grow as much as possible in our own garden which also helps us to keep it seasonal. As I grew up in the west country I'm a great believer in provenance so I also use as much local produce as possible selecting rare bread meats and game when available.We also have some great suppliers of fresh fish and regularly have line caught Seabass from Cornish day boats.
People sometimes say that they could eat everything on a menu and I believe that's exactly how it should be.
Chris Lee - Executive Head Chef