Michael Wignall
Michael Wignall joined Exclusive Hotels in November 2007; he was previously at The Devonshire Arms Hotel in North Yorkshire where he held a Michelin star and 4 AA rosettes.
His natural flair in the kitchen, expertise and passion for food has led to Michael Wignall at The Latymer fast becoming one of the best restaurants in the Surrey area. The restaurant first came to the forefront following the win of Best Restaurant Newcomer of the Year in the Which? Good Food Guide 2009.
Following this the restaurant scooped four AA Rosettes, and its first Michelin Star, firmly imprinting Michael Wignall at The Latymer on the British culinary map. Michael, who was awarded his first Michelin star 14 years ago, describes his cooking as ‘complex and carefully crafted’.
Whilst the style is technical and the presentation elaborate, the food itself is not intimidating, having its roots in familiar classical themes. The textures, flavours and ingredients complement each other rather than jostling for position on the tongue.
When Michael’s not cooking up some exquisitely delicious and visually exciting dish he is out getting his thrills from fast track and extreme sports.
Driving his monster of a sportscar, wake boarding and anything that involves serious speed suits him fine.
Aiden Byrne
Aiden Byrne is Chef Proprietor of The Church Green in Lym,Cheshire.
Rising star Aiden Byrne was previously Tom Aiken's Head Chef at his Chelsea restaurant and has worked with several other high-profile chefs such as Paul Rankin and David Adlard.
Aiden has made numerous TV appearances, including Masterchef.
In addition to Tom Aiken's eponymous restaurant, Aiden has worked at Pied à Terre in London, Adlard's in Norwich, Peacock Alley and the Commons in Dublin, and Danesfield House in Buckinghamshire.
At the age of 22, Aiden Byrne became the youngest chef ever to win a Michelin star. Aiden said his main priority would be to get the business up and running and to get the food to the standard he wanted.
The food will be British, but "simpler" than the Dorchester fare, he said. He intends to keep running the pub's restaurant, as well as the nine bedrooms above as a guest house, and aims to increase the quality of the food, which will focus on locally-sourced, seasonal produce.
