Cheshire chef Chris is passionate about molecular cooking, demonstrated by his 'deconstructed beef pot noodle'.
Lancashire born Chris Holland left his hometown for a Commis Chef apprenticeship at Wilmslow’s Stanneylands Hotel in Cheshire; later moving on to Mere Country Club in Knutsford where he developed and honed his skills in fine dining cuisine which were to become his trademark.
It was when Chris moved to the Alderley Edge Hotel in 1996 that he really started to make a name for himself. Currently Cheshire Life's "North West Chef of the Year", Chris leads a brigade of Chefs at Alderly Edge who in their team effort have helped secure their Hotel’s new Brasserie the ‘Best Cheshire Restaurant’ title. The fine dining restaurant has held 3 Rosettes for the last three years.
Chris is a stout supporter of local food producers and sources his ingredients from local suppliers where possible. He prides himself on understanding traditional British cuisine with a molecular and experimental edge. Using clean, simple flavours to their full potential; Chris likes to take his diners on a “journey through textures and temperatures”.
Chris describes his food as “quirky and fun, taking a classic dish and modernising it without losing the integrity of the food”.
Molecular cooking is a passion for him and his inspiration is nostalgic food from childhood with a twist, as his fine dining deconstructed beef pot noodle demonstrates perfectly.