Chris Horridge was appointed head chef at the Bath Priory hotel and restaurant in June 2005. Within his first six months he retained the restaurant's Michelin star. The restaurant has also been awarded three AA rosettes.
Chris did not initially set out to become a chef. It was in the period between being refused entry to the navy and being accepted into the RAF that he decided to train at catering college in Gainsborough. During his nine years of service with the Royal Air Force, Chris spent a lot of time developing ideas in the officers' mess kitchen.
Chris went on to work at Raymond Blanc’s Le Manoir aux Quat' Saisons in Oxfordshire. It was then that he won the prestigious Caterer and Hotelkeeper Acorn Award, which recognises the achievements of chefs under the age of 30. After a stint as private chef to a Canadian entrepreneur, Chris took up the position at the Bath Priory, where he worked closely with head gardener and Chelsea Flower Show medal winner, Jane Moore, to develop menus using ingredients from the kitchen garden. Chris left the Bath Priory in early 2009 to oversee the three restaurants at Cliveden House in Berkshire - Waldo's, The Terrace and The Club Room.
Chris's unique style of cookery focuses on the importance of particular nutrients in foods - his dishes are often sugar, dairy and gluten-free, as well. He has spent years working together with university scientists and nutritionists to perfect his recipes and is a founding member of The Nutrition Research Group (NRG).
See all recipes by Chris Horridge (3)
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