1 Michelin Star Chefs: Steve Smith, head chef, Latymer

Steve Smith is the head chef of Latymer at Pennyhill Park Hotel in Bagshot, surrey.

Steve is a well-travelled chef and has received plaudits wherever he has worked: at Holbeck Ghyll in Cumbria, at Seaham Hall in Durham, at The Devonshire Arms in Skipton and at Bohemia in Jersey.

Latymer at Pennyhill Park Hotel

Website and reservations

Telephone: 01276 486150

Head Chef: Steve Smith

Restaurant Manager: Charlotte Besson

Sommelier: Aurel Istrate

Facebook: @TheLatymerRestaurant

Twitter: @The_latymer

Instagram: @latymerrestaurant

Biography and accolades

Steve Smith ranks among some of the world’s top chefs. He first earned a Michelin star when he was 24 (at Gordleton Mill, in Hampshire) and has held one everywhere he has worked since.

Steve started his career working for Jean-Christophe Novelli, and has since cooked in the kitchens of many a renowned chef, from Shaun Hill and Paul Heathcote to Simon Gueller.

He took on his role at Latymer in Surrey in February 2020, replacing former head chef Matt Worswick - who has since taken on the role of executive chef at The Savoy.

Steve and his team were awarded a Michelin star in the

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2021 Guide for Great Britain and Ireland as well as 4 AA Rosettes.

What the guides say:

Michelin Guide

The AA Restaurant Guide

Latymer

Set in one the Pennyhill Park building's oldest parts, Latymer has a traditional and luxurious feel, with wood panelling, a low, beamed ceiling and thick, deep-coloured upholstery.

The food is rooted in tradition but demonstrates the highest level of technical proficiency, and guests of the main restaurant and the Chef's Table are treated to a 'surprise' tasting menu every lunch and dinner - adding showmanship and drama to the whole affair.

Itakuja Chocolate Delice & Mango
@latymerchef

Michelin says Steve Smith's "maturity shows through in every dish," singling out the Orkney scallop with celeriac, truffle, apple and smoked eel starter; the Aynhoe fallow deer, cauliflower, almond, blackberry and bitter chocolate main and the Itakuja chocolate délice with mango sorbet.

Talking about his food, the chef said it would be "flavour and texture driven, using the best available seasonal produce."