Chef Richard Simms on the food at Ellenborough Park in the Cotswolds

Richard Simms has run the kitchen at Ellenborough Park for almost seven years. The estate covers 90 acres of Cotswold countryside at the foot of Cleeve Hill, and in this Supper interview he explains how he wants the food to give guests a real sense of where they are. His cooking is seasonal and built on British produce, with traditional techniques, especially in the sauces, and a little creativity in how familiar ingredients are presented.

The next step is the kitchen garden. Simms wants more of what grows on the property going straight onto the plate, from tomatoes and herbs to more unusual garnishes, alongside the British suppliers he already trusts. His current favourite dish is lobster and scallop ravioli, served with a bisque made from the shells so little goes to waste. A family gingerbread parkin recipe, well over a hundred years old, has also turned up on the menu now and then.

He trained in Lancashire and then at 36 On The Quay near Portsmouth under Ramon Farthing. He talks warmly about mentors and about keeping young chefs learning. The tasting menu is about to be relaunched, so it is worth checking what is being served before you book a special dinner.

Our summary of a story from Supper, published 6 November 2026. Read the original