Daniel Gavriilidis | the Pig in Combe

Ahead of its opening in July, the Pig in Combe have announced Daniel Gavriilidis as head chef of its fifth property in the Pig collection. Daniel has been promoted from his Senior Sous Chef position at the Pig near Bath to bring his wealth of experience and passion for local produce to the Pig’s newest kitchen which boasts to have vegetable, herb and infusion gardens. Daniel’s love of using high quality and fresh local produce is perfectly echoed in the Pig ethos where what cannot be grown in the Pig's own kitchen garden will be sourced within a 25-mile radius. Daniel’s interest in cooking began from an early age and led him to London

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where he studied cooking at university before beginning as Commis Chef at Charlotte’s Place in Ealing. Starting off at Tom Aikens restaurant in Chelsea, Daniel moved on to become pastry chef at the two Michelin-starred Pied a Terre in Fitzrovia. He became Junior Sous Chef at Bonds Brasserie in Marleybone, Chef de Partie at The Greenhouse before moving to The Westbury which was awarded a Michelin star during his time there. After 10 years in London, Daniel relocated to Bath where he begun his Pig journey, becoming Senior Sous Chef at the Pig near Bath.