The Best Hotel Chefs in the UK

Food can be a real game-changer when choosing a hotel. It’s not just the quality of the ingredients or the style of cooking but also the sheer innovation and skill that’s involved – whether you’re hoping for a finely- tuned 12-course tasting menu or the most delicious pub grub imaginable. From newcomers on the Michelin scene to city sensations and destination seaside restaurants, these are the chefs whose dishes are worth checking in for.

The Best Hotel Chefs in the UK

Tom Noest

The Bell Inn, Cotswolds

‘The garlic, parsley and bone marrow flatbread the kitchen sent out with a few slices of the roast dry-aged sirloin was the best thing I ate in the whole of 2017,’ commented critic Giles Coren after visiting this country inn in Langford, where he scored the food a rare perfect ten. Since then co-owner and chef Tom Noest has garnered a reputation for turning out elevated pub classics (fish and chips, wood-fired pizzas) and local game. thebelllangford.com

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Jordan Bailey

Cliff at Lyons, Kildare, Ireland

While many restaurants pay lip service to using local ingredients, Aimsir (which means weather) truly celebrates the best of Ireland’s larder. Led by Jordan Bailey (previously head chef at Norway’s three Michelin-star Maaemo), it earned two Michelin stars just four months after opening last year. The 18-course set menu currently features bite-size morsels such as kelp from the Skellig coast and Flaggy Shore oyster, and Achill Island mountain lamb finished over hot coals. cliffatlyons.ie

Lisa Goodwin-Allen

Northcote, Lancashire

When Lisa Goodwin-Allen first started as chef de partie at Michelin-starred Northcote nearly 20 years ago little did she know that she would end up becoming executive chef one day. She took the reins in 2017 and since then has added a lighter touch to the seasonal dishes, as well as a new plant-based tasting menu. Expect classical flavours re-assembled in inventive ways, impeccable presentation using herbs and flowers grown in the kitchen garden and plenty of game. northcote.com

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Tristan Welch

University Arms, Cambridge

When the University Arms opened its doors in 2018 after a complete revamp and with a new-look Parkers Tavern restaurant, it was enough to lure Tristan Welch back from the Cotton House on Mustique. Now chef director at the hotel’s ground-floor brasserie, he has become known for serving up mouth-watering classics – beef bolognese served with bacon, pink rhubarb and ginger cheesecake – with a fun twist. The buzziest spot for Saturday night supper in the city. universityarms.com; parkerstavern.com

Adam Handling

Belmond Cadogan Hotel, London

Foodies may be familiar with Frog by Adam Handling, the Covent Garden flagship belonging to this multi award-winning Scottish chef, but it wasn’t until last year that he teamed up with a hotel. And what a restaurant it is. Adam Handling, Chelsea in the Belmond Cadogan Hotel has a modern British, seasonal and sustainable menu; otherwise known as simple food cooked beautifully. Don’t miss his signature cheese doughnuts and chicken butter with sourdough, both from the snacks menu, or the afternoon tea inspired by his grandmother. belmond.com; adamhandlingchelsea.co.uk

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Richard Swale

Askham Hall, Cumbria

Richard Swale spent much of his childhood in Cumbria fishing and shooting with his dad, then helping to prepare and cook the catch. So it seems fitting that for the last seven years he has been head chef at Askham Hall, where what’s grown and reared on the Lowther Estate (Boer goat, Tamworth pigs, micro shoots from the polytunnel) dictates the tasting menu at Allium restaurant. Praised by Michelin for his innate understanding of the produce on his doorstep, he was awarded his first star last year. askhamhall.co.uk

Niall Keating

Whatley Manor, Wiltshire

Whichever way you slice it, executive chef Niall Keating’s accolades are impressive: he was named Michelin European Young Chef of the Year in 2018 and was part of the team that won a second Michelin star in 2019 for The Dining Room, where his Asian-influenced flavours have been shaking up the traditional country house hotel dining scene for over three years. Book for the 12-course supper or lunchtime Great British Menu, based on the television series of the same name, where each course is inspired by a children’s book. whatleymanor.com

Adam Bristow

The Pig at Harlyn Bay, Cornwall

Simple meals made from produce grown in the kitchen garden or sourced from within a 25-mile radius: that’s the calling card of the food-driven Pig hotels. No pressure then on Adam Bristow, who began as chef de partie at The Pig on the Beach five years ago and has risen up the ranks to become head chef at the group’s newest opening near Padstow. Think sea vegetables such as rock samphire, foraged wild garlic and fresh fish on the menu. thepighotel.com

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