Gidleigh Park
Encyclopedia
Gidleigh Park is a restaurant within a hotel located in Chagford, Devon
, England. The executive head chef is Michael Caines
. , the restaurant holds two stars in the Michelin Guide
. It was named the No 1 UK restaurant by the Sunday Times Food List on 31 October 2010.
–style country house set in 54 acres of gardens and woodlands. In 2005, it was bought by entrepreneur Andrew Brownsword
who completed a renovation during 2006, refitting both the restaurant and the hotel, adding an additional ten bedrooms.
Michael Caines
took over as head chef of the restaurant in 1994. In 2005, Gidleigh Park gained its second Michelin star. As of 2009, Caines was the Executive Head Chef, as he oversaw several other interests while Ian Webber remained on site as head chef. Webber had originally joined the team in 2006 as Sous chef with no previous Michelin experience.
In 2009, the hotel won the "Hotel of the Year award" in the Enjoy England Awards for Excellence. It was the first year that the small and large hotel categories had been absorbed into a single category based on quality. In 2010, it was named as the best restaurant in Britain in the first ever Sunday Times Food List, beating The Fat Duck
into second place, and Marcus Wareing at the Berkeley into third.
Chagford
Chagford is a small town and civil parish on the north-east edge of Dartmoor, in Devon, England, close to the River Teign. It is located off the A382, about 4 miles west of Moretonhampstead. The name Chagford is derived from the word chag, meaning gorse or broom, and the ford suffix indicates its...
, England. The executive head chef is Michael Caines
Michael Caines
Michael Andrew Caines, MBE is an English chef, born in Exeter, Devon.He is currently head chef of Gidleigh Park in Devon, the Royal Clarence in Exeter, and developing the Abode hotels concept with Andrew Brownsword.-Biography:...
. , the restaurant holds two stars in the Michelin Guide
Michelin Guide
The Michelin Guide is a series of annual guide books published by Michelin for over a dozen countries. The term normally refers to the Michelin Red Guide, the oldest and best-known European hotel and restaurant guide, which awards the Michelin stars...
. It was named the No 1 UK restaurant by the Sunday Times Food List on 31 October 2010.
Description
The hotel–restaurant has been owned by Paul and Kay Henderson since 1977. The building is a TudorTudor architecture
The Tudor architectural style is the final development of medieval architecture during the Tudor period and even beyond, for conservative college patrons...
–style country house set in 54 acres of gardens and woodlands. In 2005, it was bought by entrepreneur Andrew Brownsword
Andrew Brownsword
Andrew Douglas Brownsword , is an English entrepreneur, developing his fortune through the greeting cards and gifts of Forever Friends. He has regularly featured on the Sunday Times Rich List, with an estimated fortune of £190 million....
who completed a renovation during 2006, refitting both the restaurant and the hotel, adding an additional ten bedrooms.
Michael Caines
Michael Caines
Michael Andrew Caines, MBE is an English chef, born in Exeter, Devon.He is currently head chef of Gidleigh Park in Devon, the Royal Clarence in Exeter, and developing the Abode hotels concept with Andrew Brownsword.-Biography:...
took over as head chef of the restaurant in 1994. In 2005, Gidleigh Park gained its second Michelin star. As of 2009, Caines was the Executive Head Chef, as he oversaw several other interests while Ian Webber remained on site as head chef. Webber had originally joined the team in 2006 as Sous chef with no previous Michelin experience.
Reception
Susan D'Arcy of Times Online reviewed the hotel and restaurant in February 2007. It described the restaurant as offering "some of the best dining in the UK". The food received a score of nine out of ten.In 2009, the hotel won the "Hotel of the Year award" in the Enjoy England Awards for Excellence. It was the first year that the small and large hotel categories had been absorbed into a single category based on quality. In 2010, it was named as the best restaurant in Britain in the first ever Sunday Times Food List, beating The Fat Duck
The Fat Duck
The Fat Duck is a restaurant run by chef Heston Blumenthal in Bray, Berkshire, England. The restaurant is known for its menu of unusual dishes, created following the principles of molecular gastronomy examples include: "snail porridge", "sardine on toast sorbet", "bacon and egg ice cream", and...
into second place, and Marcus Wareing at the Berkeley into third.