Chris Simpson arrived at Gidleigh Park in January 2018. As Head Chef at Restaurant Nathan Outlaw for seven years, which has held two Michelin stars since 2011, Chris enjoys a reputation for outstanding cooking with the very best of local ingredients.
Chris focuses his dishes on the best seasonal ingredients combined with a deep-rooted classical cooking style and a modern interpretation.
Menus are carefully crafted without pretension, and his food is defined by the absolute freshness & seasonality of ingredients alongside true clarity of flavour. Chris enjoys experimenting with ingredients, exploring how to bring out the best in them and building flavour combinations and one ingredient can be the inspiration for an entire dish.
His dishes are designed to take advantage of the area’s best produce cooked to maximise flavours with a refined yet apparently simple, honest approach.
Chris is originally from Barrowford in Lancashire and started his cooking career with Nigel Howarth at Northcote Manor. Chris stayed with Nigel for three years and much of his love of local ingredients and classical cooking started there. He then spent time travelling in Australia, working with a range of restaurants and cooking styles to further his learning, Chris also built his experience at Michelin-star restaurants in the Netherlands at FG in Rotterdam, as well as at The Vineyard in Berkshire, and Restaurant Martin Wishart in Edinburgh.
His first role with Nathan Outlaw was at his very first solo venture The Black Pig and culminated in a 17 year association with Nathan and seven years as his Head Chef at Restaurant Nathan Outlaw which gained two Michelin stars in 2011 and was voted as the number one restaurant in the renowned ‘Good Food Guide’ shortly before Chris took up the reins at Gidleigh Park in 2018.
From the two Michelin-starred Restaurant Nathan Outlaw, Chris's menus are carefully crafted without pretension, and his food is defined by the absolute freshness & seasonality of ingredients alongside true clarity of flavour.