Meet the Exclusive Chefs

All our classes are tutored by our very own Exclusive Chefs from around the Group as well as world renowned and local chefs and producers.

Here at Exclusive Hotels and Venues, we have a high pedigree of Chefs including holders of Michelin stars and multiple AA rosettes, a Master of Culinary Arts and a number of competition winners. All are highly skilled and experienced and delighted to share their expertise with you.

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Nicolas Bouhelier, Head Pastry Chef, Lainston House, an Exclusive Hotel

Nicolas is head pastry chef at Lainston House, an Exclusive Hotel and part of Exclusive Hotels and Venues. He was part of the "UK pastry team" for the World Pastry Cup 2013 Competition or chocolate design and plated dessert obtaining 9th place.

Paul Bray, Executive Chef, Fanhams Hall, an Exclusive Venue

After qualifying in 1988, Paul began his culinary career working at the Heathrow Penta and was soon promoted to Chef Tournant.

Jamie Brown, Executive Chef, The Royal Berkshire, an Exclusive Venue

Jamie joined Royal Berkshire in 2013 but has worked for Exclusive Hotels and Venues for over 11 years including time at Pennyhill Park and Fanhams Hall before becoming Executive Chef at Royal Berkshire.

Nicky Cottis, Sous Chef, The Royal Berkshire, An Exclusive Venue

Nicky joined the pastry team at Pennyhill Park as Commis Chef straight from college and through hard work, passion and dedication made her way up to Sous Chef working under Executive Chefs Karl Edmunds, Andrew Turner and David Campbell.

Sylvain Gachot, Cookery School Manager

Sylvain joined the brigade of chefs at Lainston as demi-chef de partie and worked hard over four years to become sous-chef and then after a further two years gaining valuable experience, he became Cookery School Manager in 2015.

Ben Gaddour, Head Chef, The Spa, Pennyhill Park, an Exclusive Hotel and Spa

Ben has led the kitchen at PHP Spa for the last six years. His cooking style is a blend of European, North African & Middle Eastern influences. Ben is very passionate about bringing different flavours together to create dishes which excite!

Lewis Hamblet, Executive Chef, South Lodge, an Exclusive Hotel

Starting with a catering course in his hometown of Bolton, Lancashire, he gained valuable experience at London’s renowned Savoy Hotel as well as Amberley Castle.

Joe Hibberd, Sous Chef, Balmer Lawn Hotel

Since he was young Joe has always enjoyed cooking outside and developing his own recipes for his BBQ and passion for cooking over a live fire! Previously Joe worked at Careys Manor and then Lainston House. He is now the sous chef at Balmer Lawn Hotel

Andy Mackenzie, Executive Chef, The Exclusive Chefs Academy

Andy Mackenzie has been a chef with Exclusive Hotels and Venues for over 27 years.

Ian Swainson

Cooking Michelin-starred cuisine for over 15 years Chef Ian Swainson joined The Pass at South Lodge in Summer 2016 with a wealth of experience from award-winning restaurants throughout the UK.

Matt Worswick

Matt Worswick has worked his way through some of the UK’s best restaurants, earning a Michelin star by the age of twenty-six. He now cooks bold, hearty plates with fantastic flavour.

Andrew Birch

Former Great British Menu Chef. His career has seen him work under Kenny Atkinson at Tean on the Isle of Scilly, London's Hotel Café Royal and as a senior sous chef at the Michelin-starred Montagu Arms in the New Forest.

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