Nick Cooper (Head Chef)
Nicks been our head chef since January 2016, a calm and driven chef he has an extensive AA rosette background including; The Crossways North Wootton, The Angel Inn Upton Scudamore and Harry's Restaurant Aberystwyth where he worked with Harry Hughes who trained under the guidance of Albert Roux at Le Gavroche
Michael Wood (Sous Chef)
Mike graduated from the culinary institute of America with a bachelors degree, he's worked at the Sheraton and Hilton groups, now residing in Somerset he's worked at multi rosette awarded establishments including The Eastbury, Sherborne, Yeovil Court and the Red Carnation Group (The Acorn Inn & Summer Lodge)
Dan Dominguez (Chef de Partie)
Dan joined us in August 2016 from the 2 AA rosetted Bridge house hotel where he was sous chef, he was also sous chef to Masterchef winner Matt Follas at his first venture the wild garlic. Graduating from Weymouth college Dan enjoys experimenting and developing new dishes in our pastry section.