Meet The Chefs
Dining at Chewton Glen is run by a team of talented Chefs, led by Executive Head Chef Luke Matthews and Vetiver Head Chef Andrew Du Bourg.
Executive Head Chef Luke Matthews has been at Chewton Glen since 1993. He worked for ten years as Senior Sous Chef and in 2003 was appointed Executive Head Chef. Luke has honed his skills and developed a fabulous team and a well-recognised style of cuisine, whose secret lies in the quality of the ingredients selected and a deceptively simple approach to their preparation.
Luke's passion is the preparation of fish dishes and combining a lighter healthier style of cooking to all the dishes that he creates. Coming from Christchurch, Luke is married to Claire and they have two young children.
Vetiver Head Chef Andrew Du Bourg joins Chewton Glen after 11 years working in some of the leading restaurants in London, including the posts of Head Chef at the Michelin-starred 'Club Gascon'; Sous Chef at 'St Albans Restaurant'; Chef de Partie at the 2-Michelin starred 'The Square Restaurant'; and also at the highly successful 'Wolseley Café Restaurant' which served 1,200 customers every day.
Working with Luke, Andrew has responsibility for creating imaginative, seasonal menus to delight customers dining in Vetiver.
Vetiver Head Chef Andrew Du Bourg and Executive Head Chef Luke Matthews have a passion for using local produce...
When not in the kitchen, or creating new dishes, including the CG Bumble Bee Honey Dessert, which incorporates honey comb from our own beehives, or the introduction of the New Forest Gateaux. Andrew spends his time foraging in the grounds of the hotel and forest for ingredients to include in his recipes.
This commitment to local produce is epitomised by our fabulous one acre Walled Kitchen Garden. Under the expert supervision of Head Gardener Darren Venables, Andrew and Luke can regularly be seen harvesting crops for the dishes at Vetiver. Take a stroll around the garden on your next visit...