Introducing Executive Chef, Rob Potter

We are pleased to have recently announced the appointment of Robert Potter as Executive Chef at The Bybrook. Robert brings with him over 15 years’ experience working at a number of critically acclaimed hotels and restaurants across the UK.

The Bybrook

Growing up in the West Midlands, Rob knew from a young age he’d one day have a career in the kitchen. Rob was quick to take his skills in to the work place, and after college, secured a position as Commis Chef at The Bay Tree in Birmingham, under Michelin starred Head Chef Andy Waters, one of Rob’s most influential peers to this day. 

Potter went on to work as Sous Chef to Dominic Chapman at The Royal Oak Paley Street, where he had the opportunity to develop his technique, and preferred style of cooking; as a true advocate for seasonal, locally sourced produce, Rob has a passion for serving fresh dishes, simply presented yet technically prepared. Potter furthered his culinary skills whilst working under Executive Chef Hywel Jones at Lucknam Park, a fine dining establishment working to the high standard deserving of a Michelin star.  

Potter says he has “a dedicated focus to serving seasonal and classical food combinations” and his aim “is to create a relaxed fine-dining menu influenced by the seasons as well as being dictated by the beautiful British produce harvested from within the grounds of The Manor House.’’ He will serve the finest seasonal produce possible and prepare it with flare and distinctive flavours. 

Seasonal and fresh

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