Behind the scenes Nick O'Halloran and his team combine the finest ingredients with their passion and flair to create wonderfully imaginative British cuisine.
Inspired by his brother, who is also a head chef, Nick O’Halloran decided to follow in his footsteps and pursue a career in the kitchen. He started out at the age of 12
washing up for his brother in a professional kitchen and slowly dipped his toe into daily food preparation. Having honed his skills and knowledge over the years, Nick has risen through the ranks to become head chef at the two-AA-rosetted White Horse Hotel & Brasserie, and he’s brought his passion for fresh, seasonal, honest cooking along with him.
Our Head chef loves to work with local watercress, spring lamb, wild boar from a nearby butcher and artisan cheeses such as Tunworth and Loosehanger. When it comes
to sourcing ingredients, traceability and sustainability are really important to Nick, so he works closely with a network of trusted suppliers.
To be a good chef, Nick believes you have to love what you do, be committed and keep cool under pressure