As we approach the halfway mark of Great British Menu 2026 on BBC Two and BBC iPlayer, we find out more about chef Carl Cleghorn, who is competing in the Wales heat.
Carl Cleghorn is a private chef from South Wales and the founder of Tyme by Carl Cleghorn, through which he delivers bespoke dining experiences, events and pop-ups.
Known for modern British cooking with wider world influences, Carl has built his career through a mix of fine-dining restaurant experience, senior leadership roles and competition success.
Early career and fine-dining background
Carl grew up in Cardiff and began his culinary journey at the age of 16 when he took his first job in a professional kitchen.
In 2013, he moved to Bath to work alongside his brother, Chris Cleghorn, at The Queensberry Hotel and The Olive Tree Restaurant, where he developed his skills in a Michelin-starred environment.
He later moved to Wiltshire to work as head chef for Richard Davies at The Manor House in Castle Combe, a five-star hotel with a Michelin-starred restaurant. These roles helped shape his technical foundations and gave him strong experience in high-level kitchens.
Leadership roles and private chef business
In 2020, Carl became executive chef at Thornbury Castle, where his leadership helped the hotel secure its first three AA Rosettes, according to the production biography you supplied.
He now runs Tyme by Carl Cleghorn in Newport, South Wales, bringing fine-dining experiences directly to clients through private dining, events and pop-ups.
His cooking style combines modern British ideas with broader global influences, reflecting the range of kitchens and settings he has worked in throughout his career.
Carl has also represented Wales at prestigious venues including 10 Downing Street and the House of Commons, and has cooked for celebrities, royalty and major national events, according to the production biography.
National Chef of the Year finalist
Carl is no stranger to competition. He was named among the finalists for the Craft Guild of Chefs National Chef of the Year 2025, underlining his reputation as a chef capable of performing at the highest level in pressure environments.
That competition pedigree adds another dimension to his Great British Menu appearance, where technical precision, creativity and consistency are all put under the spotlight.
