“Shaun Hill is one of Britain’s most enduringly successful Michelin awarded chefs. He began his career in 1966, working for Robert Carrier in his Islington restaurant. He went on to work in some of London’s most prestigious addresses including The Capital Hotel in Knightsbridge with Brian Turner and Blakes in South Kensington.
He won a Michelin star for Gidleigh Park in Devon where he was a key player in the Modern British food movement of the late 80’s that fused local, seasonal produce with global influences.
The Merchant House, his much missed 24 seat Michelin-starred restaurant in Ludlow was hailed as the 14th best in the world and turned the Shropshire market town into a gastronomic destination. In his review, Times critic Jonathan Meades called Hill ‘a truly great chef’. His decade there from 1994 to 2005 will be remembered fondly by anyone who was lucky enough to have eaten outstanding dishes like calf’s sweetbreads with potato and olive cake that were cooked personally by Hill, the sole member of the kitchen brigade.
He currently holds a Michelin star at The Walnut Tree where he was a regular customer when it was run by Franco Taruschio. The restaurant fell on hard times after Taruschio sold up in 2001, only recovering when Hill took the reins in 2008.
Along the way, he’s forged a unique style with a string of timeless dishes including scallops with lentil and coriander sauce that are as distinctive and delicious now as the day he created them.
Hill shows no sign of slowing up and still ‘shakes the pans’ (Hill’s typically self deprecating term for the job of the professional chef) at The Walnut Tree. Hill is as accomplished a food writer as he is a cook and ‘How to Cook Better’ and ‘Cooking at The Merchant House’ are modern classics”.
The Royal Oak retains its Michelin Star and three AA Rosettes under Craig Johnston, Head Chef, who worked his way up through the ranks including reaching the Final of the first ever Chef Stagiaire Award in 2014.
Described simply as ‘British food cooked to perfection’, they select the best seasonal produce, sourced locally whenever possible but we’re not afraid to go further afield to assure the quality.
The aim is that each customer who dines at The Royal Oak has the opportunity to embrace the satisfying flavours and visual innovation of each dish. Close your eyes and taste the flavours; they have not been lost in over complicated cooking methods. They have not been compromised by unnecessary ingredients … Open your eyes and experience the vibrancy of the seasonal produce kept true to form.
Stage at the famous Latymer in the grounds of the beautiful Pennyhill Park. Pennyhill Park Hotel is a exquisite 19th-century five star country house hotel and spa in Bagshot, Surrey in the south east of England.
Head Chef Matt Worswick spent many summers with his grandmother on The Isle of Man, Matt saw, first hand, the benefits of growing your own fruit and vegetables, and her ‘waste not, want not’ philosophy has stuck firm as an ethos he follows to this day.
A familiar face to foodie television viewers, Matt has appeared on BBC1’s MasterChefs: The Professionals in 2010 and most recently BBC2’s Great British Menu in 2015.
L’Ortolan, located in the beautiful village of Shinfield, is Reading’s only Michelin starred restaurant. Head Chef Tom Clarke is passionate about his cooking, and ensures that the same quality of interpretation extends right through the whole of the L’Ortolan experience. The L’Ortolan team work hard to ensure that passion is as integral to the wine selection, the service and the style of the environment as it is to Tom’s food.
In addition to the main restaurant, L’Ortolan has three private dining rooms for you to choose from, each with their own unique style. For larger parties the Main Restaurant and Glass Room are available together on an exclusive use basis.
With its magical atmosphere and beautiful location L’Ortolan is the perfect choice for every dining experience from a relaxed lunch to celebrating a special occasion.