KING OF THE CASTLE KITCHEN
Having worked in a number of the UK’s top hotels and manor houses and with some of the nation’s top Michelinstar chefs, executive chef Carl Cleghorn joined Thornbury Castle in 2020. He prides himself on using the best seasonal and local ingredients and showcasing the best of British to create a memorable dining experience. Here, Carl talks to hello! about creating a special dish for the Queen’s Platinum Jubilee, sustainability, his career path and more…
Carl, you took on the role of executive chef at Thornbury Castle Hotel & Restaurant in September 2020 – how did you adapt with the pandemic’s impact on the hospitality sector?
“The hotel was still undergoing the final stages of its multimillion-pound refurbishment, so we had time to plan and organise for the weeks and months ahead, reviewing everything that the operation did before and how to take the food experience to the next level.
“On a personal level, I went from being a full-time chef to full-time dad overnight. This was amazing as I got to spend so much time with my three boys and my family.”
Where does your passion for food come from?
“It came from cooking with my nan on the weekends when I was a child, growing up in South Wales. Also, my grandfather was a butcher, so I started to learn a lot about meat
