New Cliveden House Executive Head Chef Posted on 04/02/2009
VON ESSEN APPOINTS CHRIS HORRIDGE AS CLIVEDEN HOUSE EXECUTIVE HEAD CHEF
von Essen hotels is pleased to announce the appointment of Chris Horridge as Cliveden House executive head chef from February 2009.
Chris Horridge will be overseeing the smooth running and development of Cliveden’s three restaurants. Waldos, the hotel’s flagship restaurant is named after Thomas Waldo Story, the sculptor of the Fountain of Love in Cliveden’s driveway. The sculpture depicts figures swooning because they are experiencing the effects of the fountain’s wonderful elixir. The restaurant named in his honour is said to have the same effect!
Chris’ most recent position was head chef at the Bath Priory from June 2005 to February 2009. Within 6 months, he retained the restaurant’s Michelin star with 3 AA rosettes also being awarded.
A previous winner of the Caterer & Hotelkeeper ‘Acorn’ award, given to few individuals each year under the age of 30 for their achievements in the industry, Chris has also taken part in various television and radio programmes notably BBC ‘Great British Menu’, UK TV Food ‘Market Kitchen’, BBC radio 4 and a documentary researching ‘Umami’, the taste sensation we feel when eating foods high in glutamate
Chris said “I'm thrilled to be joining the Cliveden team and hope to bring a unique style to the hotel and whilst providing guests with a truly memorable dining experience. I look forward to the challenges ahead, as well as maintaining and growing Cliveden’s reputation as one of the UK’s best luxury hotels.”
The nutritional dimension is a crucial part of Chris’ cuisine, so he has spent many years liaising with various English university scientists and nutritionists to perfect this. Every ingredient in a dish is prepared for maximum nutrient retention or he improves their bioavailability with complimentary ingredients using the latest research. His 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 also 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’.
