Chris Cleghorn has been Head Chef of 3AA Rosette The Olive Tree Restaurant at The Queensberry Hotel in Bath since February 2013. He has very kindly shared these images of his food with us.
His career began at The Crown at Whitebrook with James Sommerin. He was fortunate to be in the brigade when the restaurant achieved a Michelin Star. The style of food that James was preparing and the detail associated with preparing food of Michelin standard set the foundation for much of Chris’ own cooking philosophy.
From The Crown, Chris moved to work at The Abode Exeter with Michael Caines. After a year there, he was offered the opportunity to move to Gidleigh Park, where he worked as Sous Chef for the next three years. Working alongside Michael for those years was a great opportunity to further develop his culinary skills in one of the country’s leading kitchens.
Chris then decided to move on to further his knowledge of modern culinary styles. He spent just under a year at The Fat Duck in Bray, followed by six months with Adam Simmonds. He then returned to work with Michael as Executive Chef of The Abode in Chester. Since he joined the Olive Tree, Chris’s culinary talents have been recognised by his gaining three AA rosettes in under nine months.
He works closely with local suppliers, and his commitment to seasonality in his menus underpins the quality that he offers to guests in the restaurant.