Innovation is a vital instinct in Chester Boyd chefs
Karen Poynter – Executive Chef at Chester Boyd says:
"I am proud to say that my highly skilled and creative teams of Chester Boyd Executive Chefs are celebrated for their success in cooking dependably exquisite cuisine from traditional British dishes and finessing them with contemporary sophistication.
We believe in offering personal service to every client to the point of ensuring that if, as a guest you request a particular chef, you can rest assured that the familiar face you require will be in the kitchen.
I am a great believer in local produce and farming, so our food is always locally sourced. If we serve a fillet of beef it will be British and will have been sustainably reared. It also goes without saying that everything we offer whether it is a saddle of Cornish lamb with grain mustard, chive crust and rosemary scented jus or slow roast belly of pork with Savoy cabbage and langoustine, it will always be prepared to world class standards.
Innovation is a vital instinct in Chester Boyd chefs: we believe passionately that to create the truly exceptional dishes we aspire to serve, it is paramount that we blend a tantalizing taste of the contemporary in with everything that is fine about the traditional."
