Luxury Hospitality Magazine speaks with Steve Smith, Head Chef at fine dining restaurant Latymer at Pennyhill Park, about his new role and all about the dynamic new menu…

Home Travel Luxury Hospitality Magazine speaks with Steve Smith, Head Chef at fine dining restaurant Latymer at Pennyhill Park, about his new role and all about the dynamic new menu…
Luxury Hospitality Magazine speaks with Steve Smith, Head Chef at fine dining restaurant Latymer at Pennyhill Park, about his new role and all about the dynamic new menu…

1) Have you always wanted to become a Chef? I was initially interested in physics and biology more than cooking. I don’t remember at what point it became cooking, though. 2) Tell us about your journey into the industry. I started working for Jean Christophe Novelli at Gordleton Mill in Hampshire – the restaurant and Jean Christophe were on an upward curve at the time I was there. Johnathon Meades named it restaurant of the year in The Times, Michelin awarded a star soon after, The Egon Ronay Guide and Good Food Guide were also full of praise and the restaurant did well. We had a small, successful team. Jean Christophe eventually left and moved to the Four Seasons opposite Hyde Park. I went on to Work at Gidliegh Park, Paul Heathcote’s restaurant in Longridge, and Rascasse in Leeds. I eventually took over at Gordleton Mill as my first Head Chef position. 3) Talk us through your new role at Latymer and what the menu entails It’s straightforward, Latymer is open five dinners and one lunch a week currently. We currently operate with a surprise six-course discovery menu, supplemented with a three-course lunch menu. 4) What flavours and ingredients are […]