Classically French trained, Modern British cuisine, fresh seasonal & natural food influences.
Dave Watts spent just under eight years at Raymond Blanc’s Le Manoir aux Quat’Saisons, sharpening his skills and learning the rigours and rewards of kitchen management from the master himself.
Having been Senior Sous at Le Manoir, he was more than ready for his first Head Chef role. Dave was approached to take over the kitchen of Wales’ Hurst House in 2009. From there, he went on to work at Cotswold House in 2011, before moving on to The Star Inn pub in late 2012 and then Coworth Park two years later.
Following that in January 2016 becoming Head Chef of 1 Michelin starred, 3 AA Rosette Red Lion Freehouse in East Chisenbury, Wiltshire “Somewhat unsurprisingly given that Watts spent so long at Le Manoir, the chef’s food is technically exquisite and his menus parade some luxurious British and French ingredients – like foie gras, turbot, Hand dived Scallops and rare breed livestoke.”
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