Born and raised in Cornwall, and having spent most of his career in the south west, Chris Eden spent time cooking in London before returning to Cornwall in 2007 to lead the kitchen at Driftwood.
Awarded a Michelin star at Driftwood in 2012, Chris retained the accolade each year, until his move to Gidleigh Park in 2019, which has just been awarded a Michelin star in the Michelin Guide 2023.
Bringing his produce-led ethos to the Gidleigh Park kitchens, Chris is a champion of local producers, handling ingredients with exceptional skill and care, with the seasonal bounty from the hotel’s kitchen garden also regularly informing Chris’ menus.
We sat down with Chris to find out a little more.
Can you tell us a little bit about yourself, including where you are today, professionally, and what got you here?
I’m the executive head chef at Gidleigh Park. Born and raised in Cornwall, I’ve spent most of my career in the south west of England, working at Driftwood in Cornwall for 12 years, before moving to Gidleigh Park in September 2019. I’ve also enjoyed time cooking in London and have been lucky enough to cook alongside chefs including Phil Howard, Chris and Jeff Galvin and for Marco Pierre White.
What or who inspired you to become a chef?
From a young age, for as long as I can remember, all I have ever wanted to be was a chef.
Who has been your biggest influence to get you to where you are today?
The people I really look up to are Kevin Viner, who ignited the spark in me, Chris Galvin for his pursuit of excellence and Phil Howard for his seasonal, delicious food.
What’s your signature dish?
We do not have a signature as such, but I will say that the ‘Honey, mead and white chocolate’ we have on the menu is very close to my heart.
What are the most important considerations when crafting your menu?
I am passionate the produce we use to create our dishes at Gidleigh Park, is seasonal, delicious and makes people happy!
Do your personal preferences influence the menu at all?
A little bit, I do not like mint, so you will never see it on the menu.
How would you describe your cooking style?
I would describe my cooking style as produce driven, by the very best suppliers that I can find in the west country, while the Gidleigh Park team say my style is ‘beautifully laced with touches of adventure and invention, creating plates where flavour is king’ – which is a lovely description of my dishes to read!
Do you have a favourite time of year or set of ingredients that you look forward to working with?
I love all the seasons, so as much as I get excited about strawberries, asparagus, peas and broad beans in summer, I also look forward to celeriacs, kale, Jerusalem artichoke – it’s just trying to appreciate, respect and love cooking in each moment.
What is your favourite ingredient to create with?
Lamb – my wife is part Greek and so spit roasted lamb over coals, served with a fresh Greek salad reminds me of very happy times on holiday in Corfu.
What would you be doing if you weren’t a chef?
Be in huge amounts of trouble.
What is your favourite dish to cook at home?
The kids love spaghetti carbonara, or pizzas on the Ooni.
When are you happiest?
Walking on the beach with my sons. We are so lucky to be able to live in the beautiful Westcountry.
What is your favourite piece of kitchen equipment?
My Vita Prep – a super-blender that can create the smoothest purees and soups.
When you’re not in the kitchen where can you be found?
At home with my family – now things are warming up, we’re heading outside all the time – my youngest is learning to ride his bike and we all enjoy paddle-boarding too. My happy place is on the beach, so any time there is very much enjoyed.
What’s your favourite takeaway or comfort food?
I do love a good curry! I’ll crave different things, just as everyone does, but anything we can enjoy with family or friends is the best – pizzas in the ooni, a good curry or a Chinese meal too.
Where is your favourite place to dine?
There’s a few places we love to go as a family, Kingswood restaurant, Hidden Hut or a drink at our local the Polgooth Inn, otherwise for a treat I love The Ledbury, and Paul Ainsworth.
What do you think is the most over-hyped food trend?
Avocados. I’m looking forward to harvesting some fresh broad beans from our Gidleigh Park kitchen garden, that will arrive in our kitchens with far fewer air miles and offer, in my opinion, a much more delicious alternative.
What differences do you find working with local produce as opposed to non-local produce in terms of what you can create and flavour?
Something freshly picked to your door in hours will always taste better then something that has been airfreighted and taken weeks to get to you.
How do you go about menu planning? What’s the process from picking the ingredients to getting them fresh into the kitchen and into dishes?
What’s the best and how do we make it awesome – some of my most enjoyable planning days are heading out to our Gidleigh Park kitchen garden with our team to see what we can harvest from there. I inspected the leeks and kale the other day, and it won’t be long before broadbeans, peas and beetroot are ready. One of my favourite dishes is our garden salad, which we can sometimes fully source just from our small kitchen garden – delicious.
How would you describe the food you create at Gidleigh Park to someone who’s never experienced your kind of food?
Flavour driven.
What’s your favourite flavour combination?
Lamb, feta and olives.
What is the USP of your restaurant?
We have so many! The 107 acres of stunning natural playground that surrounds us, the powerful characterful river right in front of our restaurant windows, the natural peace and relaxation guests feel being here is so restorative. Add in our brilliant team, each with a desire to give our guests the best time, our fabulous wine cellar and our approach to our amazing local produce, and it all makes up why there is nowhere else like Gidleigh Park.
What do your future plans entail?
Keeping my head down and keep loving what we do.
Factbox
Address: Gidleigh Park Hotel, Chagford, Newton Abbot TQ13 8HH
Phone: 01647 432367
Website: gidleigh.co.uk
