Lords of the Manor is delighted to announce the appointment of Charles Smith as head chef.
Smith, who is from Lancashire, brings over 10 years of experience to the Lords kitchen, including time spent in some very exciting restaurants.
Charles Smith’s food credentials begin with childhood memories of his mother’s home cooking and market visits with his great grandfather to buy smoked herrings, black pudding, beetroots and damsons. He treasures these memories and maintains a passion for the understanding and mastery of produce and ingredients. His wife is French and the two enjoy travelling Europe, especially Provence, to visit suppliers, try out new restaurants and understand produce better.
Whilst at a food festival, a young Charles spotted Gordon Ramsay and courageously asked him outright to give him a job…which he did. In 2008 he went to work at Petrus by Marcus Wareing where he stayed four years, working his way up to junior sous chef. During this time Charles Smith won the Craft Guild Young National Chef of The Year competition. With the passion for learning and also a love for travel, Charles then decided to move to New York to work for Thomas Keller at his three Michelin starred restaurant Per Se. At that time the restaurant was named best in New York City and included in World Top 10 lists. A little over a year later, he returned to Lon-don to work with James Knappett as senior sous chef at Kitchen Table (awarded a Michelin Star in 2014) and Fera at Claridges, before going to work at the 4 AA Rosette, Michelin starred Alyn Williams at The Westbury as Head Chef for 2 years.
Charles comments: “I’m delighted to start work at Lords of the Manor and to begin the task of building on the reputation of this beautiful, highly respected Cotswold ho-tel and restaurant. I thrive on great ingredients and it has been exciting to get to know the amazing suppliers and producers in and around the Cotswolds.”.
Guests can look forward to dishes such as Belted Galloway beef fillet, Jerusalem arti-choke and Alsace bacon bordelaise sauce or Feuille de brick wrapped Wye Valley as-paragus with a duck egg and Oscietra caviar mousseline.
Lords of the Manor has been a Michelin starred property for 8 years and has been awarded 4 AA Red Stars and 3 Rosettes in the AA Restaurant Guide.
