A youthful genius who started at Hambleton in 1984 and gained useful experience with Raymond Blanc, Anton Mosiman and others before returning to Hambleton as Head Chef in 1992.
"Most people would agree that eating out is pretty much a treat, and the Good Food Guide 2020 published by Waitrose and Partners is a good place to start. The first entry I always look for is Hambleton Hall in Rutland, where I ate dinner with my family the night before I got married – that’s a very special place for me."
I have been part of the Hambleton family for decades and there is not a single day when I don't enjoy perfecting the many small details that combine to make a special occasion. I love seeing our regular guests return often. I have helped them celebrate so many birthdays and anniversaries I feel part of their lives.
Dominique comes from the south-west corner of France, where his father dealt in the local cheeses. He is a very canny taster and together with the proprietor, Tim Hart, selects the wines that take up our 400 bin list. Dominique needs little encouragement to take guests on a tour of his cellar, where you can see a few thousand bottles waiting for your summons!
It is a Hambleton tradition to enjoy an aperitif before a meal in the bar, the drawing room or outside on the terrace in nice weather. There is a Methuselah of Port displayed on the bar counter should you wish for a digestif.
Hambleton Bakery was formed in 2008 by Hambleton Hall owner Tim Hart and former sous chef and master baker Julian Carter. The bakery and Julian have won numerous awards as well as ITV’s “Britain’s Best Bakery” in 2013. They specialise in traditionally-made bread, cakes and savouries. All products are made from top quality ingredients without preservatives or additives. Many guests like to buy bakery items to take home with them and enjoy the experience of visiting our bakery at Exton, five minutes from the hotel.