As Head Chef at Restaurant Nathan Outlaw for seven years, which has held two Michelin stars since 2011, Chris enjoys a reputation for outstanding cooking with the very best of local ingredients.
Chris focuses his dishes on the best seasonal ingredients combined with a deep-rooted classical cooking style and a modern interpretation. He enjoys experimenting with ingredients, exploring how to bring out the best in them and building flavour combinations, and one ingredient can be the inspiration for an entire dish.
Chris's à la carte and tasting menus are carefully crafted without pretension, and his food is defined by the absolute freshness and seasonality of ingredients alongside true clarity of flavour.
"It’s a privilege to have been offered the opportunity to take up the reins at Gidleigh Park, somewhere I’ve admired since I very first started cooking. I’m delighted to be staying in the south west, to be able to continue to work with all the great local produce and suppliers in our region."
View Chris Simpson's menus at Gidleigh Park.