Meet the Exclusive Chefs

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.

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

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.

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.

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.

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

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 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.

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.