Entering his third season, Chef Steve Carss, is becoming something of a legend with our guests. Steve trained in Padstow with Rick Stein and climbed the London restaurant ladder before opting for the lifestyle of a Private Chef, splitting his time between summer vines and winter mountains.

Steve works closely with his buddy and Rigaud Groundsman, Eric, on the development of the Rigaud vegetable garden, which provides over half the estate’s fruit and vegetable requirement during the year. It goes without saying that Steve likes to cook with seasonal and locally grown produce!

When he’s not preparing tonight’s dinner you will often find him up a ladder picking fruit or preserving it for our delicious breakfast jams.

While he’s absolutely able to turn on the haute cuisine, we find that guests will only want a fine dining experience once or twice during their stay so Steve’s equally focused on memorable family style of dining. He’s serious about the quality of produce, cooks from scratch and our guests rave about him.