1 Michelin Star Chefs: Aaron Patterson, head chef and partner, Hambleton Hall

Aaron Patterson is head chef and partner of the one Michelin-starred restaurant at Hambleton Hall, Midlands.

With a mother working front of house and his father being a chef, it was no surprise when Aaron decided to follow in his parent's footsteps and make a career for himself in the industry.

Hambleton Hall

Hambleton Hall, Relais & Châteaux Member since 1984 Hambleton Oakham, Rutland, LE15 8TH

Website: https://www.hambletonhall.com

Tel: 1572 756 991
Email: [email protected]

Opening hours: Lunch 12pm to 2pm; Dinner 6:45pm to 9pm

Head chef: Aaron Patterson
Restaurant manager: Graeme Matheson
Sommelier: Dominique Baduel

Facebook: Hambleton Hall

Twitter: @Hambleton_Hall

Instagram: @hambleton_hall

Biography

His first taste of the kitchen began at Hambleton Hall when he was taken on as an apprentice at 16 years old. Under the tutelage of head chef Nick Gill, Aaron worked his way around all areas of the kitchen honing his skills until leaving to work at Raymond Blanc’s two Michelin-starred Belmond Le Manoir Aux Quat'Saisons for four years.

During this time Aaron also took up a number of stages at high-profile kitchens such as Au Crocodile in Strasbourg,

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La Tante Claire with Pierre Koffman and Marco Pierre White’s Harveys.

Searching for sous chef role led the chef back to Hambleton Hall where he was taken on as head chef at the age of 22, a role he has remained in for 25 years.

Awards and accolades

Under Aaron’s guidance, the restaurant was able to retain its Michelin star standard since first being awarded the accolade back in 1982, making it the longest retained star in the history of the UK. The restaurant also has 4 rosettes from the AA Restaurant Guide and is currently ranked at no. 47 in the Good Food Guide’s top 50 list.

What the guides say

Michelin Guide

AA Restaurant Guide

Harden's

Food style

Aaron says the foundation of his food is using great ingredients in classical combinations. Using a tight-knit group of suppliers Aaron likes to source his ingredients locally and relies on Devon and East coast ports for his fish.

Between August and February Aaron likes to take advantage of the local game using a small and trusted group of suppliers that provide Aaron with excellent quality lamb, beef and pork. Aaron also likes to utilise the kitchen’s very own garden for all fruit and vegetables.