Adam Hart, Head Chef studied catering at Bournemouth and Poole College and joined Chewton Glen’s kitchen brigade at the age of 17 as a Commis Chef. Over the past 11 years, under the watchful eye of his mentor, Executive Head Chef Luke Matthews, Adam has become an inspirational protégé being promoted to Sous Chef in 2013. Throughout his career at Chewton Glen, Adam has demonstrated a passion for food and foraging, with creative input in recipes and menu planning, as well as being Luke’s right hand man at many outside cookery demonstrations.
Head Chef Adam Hart will be a tremendous asset to the creation of a memorable dining experience in the hotel‘s new informal restaurant. With its open plan layout, guests will be able to watch Adam and his team at work in the kitchen. The à la carte menu, which has been created in association with James Martin, will feature delicious wood fired pizzas, gourmet burgers, healthy superfood salads and Mudeford lobster and fries. The menu has been carefully crafted to showcase key local suppliers and incorporate many ingredients grown in the kitchen garden and nursery at Chewton Glen. The restaurant will be open every day for lunch and dinner.