In the two years that Chris has been Head Chef, the Brasserie has been awarded its second rosette by the AA, which coincided with the hotel being elevated to four star status. Known for his love of classic, modern British cooking, Chris has a passion for using the very best ingredients that he can find to produce simple, exquisite dishes which include "Spring lamb fillet with aubergine caviar, cumin fondant and sauce Vierge" and "Bakewell tart with clotted cream ice cream".
For Chris, becoming a chef was simply meant to be. Growing up at home where Mum and Dad were both chefs, Chris was the second of three brothers, all destined to become chefs. Chris took inspiration and learnt from his elder brother and, after a number of positions in restaurants, notably The Forest Lodge Hotel and Westover Hall, he now takes the lead at The White Horse. The youngest of the three brothers, Peter, works alongside Chris as Sous Chef. Peter started his career straight from school and has developed his skills from there. He has Michelin Star background, and joined our team after 3 years as Sous Chef at The Bartley Lodge.
Our window into the kitchen lets you to watch them at work on your way to the Brasserie.
The White Horse is a member of the Hampshire Fare group and is committed to sourcing local produce from within a 30 mile radius wherever possible.
Chris demonstrates making risotto using wild garlic.