The Chef

Simon Bolsover was appointed Head Chef at Great Fosters in February 2008. His progressive career has led him to exclusive hotels in Canada and Bermuda as well as some of the most beautiful recognised historic country house hotels and spas that England has to offer.

He was awarded three rosettes by the AA in September 2010 for the Oak Room, placing the restaurant in the top 10% of accredited restaurants. Not content with standing still, Simon opened The Estate Grill, a more contemporary restaurant, in April 2013. A long time in the planning, this new culinary journey is a reflection of our comittment to providing a simpler more ingredient-led style of cooking.     

Building the right team is another key element to Great Fosters success, so sharing the same passion and motivation is vital for the ongoing development of our food.  

Sourcing and utilizing the South of England’s diverse produce are key elements in his food philosophy and he is conscious that the supply chain is an important factor in any sustainable operation. Seasonality dominates the creation of his menus throughout the year which in turn leads to a clean style and sophisticated interpretation of modern British cuisine.

When lamb is featured on the menu we use traditional breeds unique to the Cumbrian Fells, famed for their distinctive taste and texture. Handpicked fully traceable English beef is featured on the menu on a regular basis and we specifically select beef that has been hung for a minimum of 21 days. Duck is sourced from the infamous Reg Johnson from Goosnargh, who has been producing the renowned “Goosnargh Duckling” for the last two decades. Their excellent flavour comes from a combination of breeding and a completely natural diet. Gourmet English chicken is sourced from Label Anglais, who are based in Essex. Label Anglais has been developed from two respected and almost forgotten breeds, the Cornish Red and the White Rock. These birds are totally free range from 5 weeks old and are grown slowly to full maturity, which gives the meat longer to develop a natural rich texture and fuller, more satisfying flavour.

English and French cheeses are supplied by Eric Charriaux from Premier cheese, who literally brings the Continental cheese market to us! Eric happily shares his knowledge with all of the staff, providing a unique range of seasonal artisan cheeses, which have been rigorously selected and professionally matured.