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Chef Chris Lelliott, The Great Hall, Broadway

PUBLISHED: 14:37 07 January 2011 | UPDATED: 10:51 28 February 2013

Chris Lelliot

Chris Lelliot

I have recently joined The Lygon Arms from the Waterside Inn at Bray and have introduced a new menu that I am extremely proud of...

Tell us about your menu.

I have recently joined The Lygon Arms from the Waterside Inn at Bray and have introduced a new menu that I am extremely proud of and that can best be described as 'Modern European'. The dishes are light and refreshing, with pure clean flavours. There is a balance of popular choices and new interpretations to choose from.

What is your signature dish?



My signature dishes include Terrine of Rabbit, Rack of Lighthorne Lamb and for dessert, a fabulous Granny Smith Souffl.

What made you get into cooking?

As a teenager I was always very interested in helping my mother cook for dinner parties. Once I started catering college I was then able to help her turn around any dishes that went wrong.

Where did you train?

I have been really privileged to have worked with some of the best chefs around. For a short while I worked with Gary Rhodes at his restaurant The Green House and I have a 12 year working relationship with Michel Roux. I worked at his restaurant Waterside Inn and helped to create his book "Eggs".

How would you describe your approach to food?

We utilise the best ingredients the season and our local producers have to offer in order to produce a selection of enticing and flavoursome dishes.



Best cooking tip for a novice?



Keep it simple, but don't be afraid to experiment.


What is your most memorable meal?

I recently took my Lygon kitchen team to the Waterside Inn for lunch and we enjoyed the most fantastic eight-course lunch chosen by Alain Roux himself.

Who is your favourite chef?

It has to be Michel Roux. He is a fantastic person and one of the few master Chefs.


What local products do you value most?

We are very proud of the produce that we grow in our own gardens at The Lygon Arms, including delicious pears, apples, plums, strawberries and raspberries, from which we make lovely chutneys and jams. We are also very blessed to have a smokery on site and are able to produce our own smoked duck, venison, salmon and sea bass and of course, there's our fabulous herb garden.

Why should people visit you?



The Lygon Arms and The Great Hall Restaurant are true British icons, yet the staff are friendly and the experience is informal and truly lovely.



Tell us about your menu.

I have recently joined The Lygon Arms from the Waterside Inn at Bray and have introduced a new menu that I am extremely proud of and that can best be described as 'Modern European'. The dishes are light and refreshing, with pure clean flavours. There is a balance of popular choices and new interpretations to choose from.


What is your signature dish?



My signature dishes include Terrine of Rabbit, Rack of Lighthorne Lamb and for dessert, a fabulous Granny Smith Souffl.


What made you get into cooking?

As a teenager I was always very interested in helping my mother cook for dinner parties. Once I started catering college I was then able to help her turn around any dishes that went wrong.


Where did you train?


I have been really privileged to have worked with some of the best chefs around. For a short while I worked with Gary Rhodes at his restaurant The Green House and I have a 12 year working relationship with Michel Roux. I worked at his restaurant Waterside Inn and helped to create his book "Eggs".


How would you describe your approach to food?


We utilise the best ingredients the season and our local producers have to offer in order to produce a selection of enticing and flavoursome dishes.



Best cooking tip for a novice?




Keep it simple, but don't be afraid to experiment.



What is your most memorable meal?


I recently took my Lygon kitchen team to the Waterside Inn for lunch and we enjoyed the most fantastic eight-course lunch chosen by Alain Roux himself.

Who is your favourite chef?


It has to be Michel Roux. He is a fantastic person and one of the few master Chefs.



What local products do you value most?

We are very proud of the produce that we grow in our own gardens at The Lygon Arms, including delicious pears, apples, plums, strawberries and raspberries, from which we make lovely chutneys and jams. We are also very blessed to have a smokery on site and are able to produce our own smoked duck, venison, salmon and sea bass and of course, there's our fabulous herb garden.

Why should people visit you?



The Lygon Arms and The Great Hall Restaurant are true British icons, yet the staff are friendly and the experience is informal and truly lovely.



What is your favourite Cotswold restaurant?


That would have to be by friend Marcus Ashenford's restaurant, 5 North Street, in Winchcombe.

What is your favourite Cotswold restaurant?





That would have to be by friend Marcus Ashenford's restaurant, 5 North Street, in Winchcombe.

Tell us about your menu.

I have recently joined The Lygon Arms from the Waterside Inn at Bray and have introduced a new menu that I am extremely proud of and that can best be described as 'Modern European'. The dishes are light and refreshing, with pure clean flavours. There is a balance of popular choices and new interpretations to choose from.

What is your signature dish?



My signature dishes include Terrine of Rabbit, Rack of Lighthorne Lamb and for dessert, a fabulous Granny Smith Souffl.

What made you get into cooking?

As a teenager I was always very interested in helping my mother cook for dinner parties. Once I started catering college I was then able to help her turn around any dishes that went wrong.

Where did you train?

I have been really privileged to have worked with some of the best chefs around. For a short while I worked with Gary Rhodes at his restaurant The Green House and I have a 12 year working relationship with Michel Roux. I worked at his restaurant Waterside Inn and helped to create his book "Eggs".

How would you describe your approach to food?

We utilise the best ingredients the season and our local producers have to offer in order to produce a selection of enticing and flavoursome dishes.



Best cooking tip for a novice?



Keep it simple, but don't be afraid to experiment.


What is your most memorable meal?

I recently took my Lygon kitchen team to the Waterside Inn for lunch and we enjoyed the most fantastic eight-course lunch chosen by Alain Roux himself.

Who is your favourite chef?

It has to be Michel Roux. He is a fantastic person and one of the few master Chefs.


What local products do you value most?

We are very proud of the produce that we grow in our own gardens at The Lygon Arms, including delicious pears, apples, plums, strawberries and raspberries, from which we make lovely chutneys and jams. We are also very blessed to have a smokery on site and are able to produce our own smoked duck, venison, salmon and sea bass and of course, there's our fabulous herb garden.

Why should people visit you?



The Lygon Arms and The Great Hall Restaurant are true British icons, yet the staff are friendly and the experience is informal and truly lovely.



What is your favourite Cotswold restaurant?

That would have to be by friend Marcus Ashenford's restaurant, 5 North Street, in Winchcombe.

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