Cliveden House Executive Head Chef - Chris Horridge
Chris Horridge will be overseeing the smooth running and development of Cliveden’s three restaurants. Waldo’s, the hotel’s flagship restaurant which is named after Thomas Waldo Story, the sculptor of the Fountain of Love in Cliveden’s driveway, The Terrace Restaurant and The Club Room.
In 2006 he was awarded a Michelin star and retained it for over three years before moving to Cliveden. Under his direction in 2008 International magazine Conde Nast traveller recognised his previous restaurant with their ‘Gold List award for food’ one of only 18 Hotel restaurants globally. More recently and within two months of Chris arriving Waldo’s restaurant has been rated by American food and wine magazine as being one of the worlds most exiting restaurants to eat in 2009.
Currently
Chris is pioneering what he calls 3 dimensional cuisine (Flavour, Presentation, and Nutrition). The nutritional dimension is a crucial part of Chris’ cuisine, so he has spent the last few years liaising with various English university scientists and nutritionists to perfect this. Ingredients in a dish are prepared for maximum nutrient retention or he improves their bioavailability with complimentary ingredients using the latest research. 3 dimensional cuisine is not only about nutrition, it is about harmony and balance within a dish that will then bring the same to a customer through visual appeal, clean flavour, digestibility and finally but certainly not least bioavailability. He is the founding member of ‘The Nutrition Research Group’ (N.R.G) an interdisciplinary university research collaboration investigating the application of discoveries made in the nutrition sciences. The group are particularly interested in creating individually tailored food to target specific needs of patients hospitalised over a sustained period with a view of decreasing recovery times through diet enhanced well being. Chris also works closely with ‘The World Cancer Research Fund’.
Waldo’s restaurant
Although overseeing our entire food operation Waldo’s is where Chris will personally be working with his team creating the 3 dimensional cuisine he is beginning to be internationally recognised for.
Understated elegance with a thorough understanding of nutritional biased cooking technique is the restaurants signature proving that you can truly indulge without the guilt. The three Waldos menus have been created to cater for all tastes so along with the innovative nutritionally biased ‘Without’ menu where there is no use of sugar, gluten or dairy products there is also a ‘With’ menu for those perhaps with a less experimental palette. We also have a smaller a la carte menu.
