With a mission to deliver food that’s big on flavour and gentle on the planet, Burleigh Court continues its pursuit of hyper-locally sourced, farm-to-fork cuisine under the guidance of Chef David Brown.

A seasoned chef with more than twenty years hospitality experience, Brown joins the family-run Cotswolds hotel having worked in the kitchens at Gleneagles, Squid Ink in Cornwall and Lewtrenchard Manor in Devon. Most recently he was Executive Head Chef at Wild Thyme and Honey and The Crown at Ampney Brook.

Passionate about flavour-driven cooking, Brown uses a blend of classical techniques with modern interpretations and a culinary philosophy rooted in the use of fresh, seasonal and high-quality produce. He chats to Supper about his vision for Burleigh Court, his tips for budding chefs, and what he loves most about being a chef in the Cotswolds.

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Can you tell us a bit about yourself and the experience you bring to Burleigh Court?

I have been in the hospitality industry for over twenty years. Starting out as a kitchen porter, I very quickly found a love for food. I have had the privilege to work in some amazing places including Gleneagles Hotel, Squid Ink and Lewtrenchard Manor. I’m grateful that I’ve had the chance to learn my craft from some exceptional chefs.

How has your experience at The Burleigh been so far?
Honestly! Its amazing. It’s very much me, I love working with people who have as much passion as me and strive to be the best. We have some excellent local suppliers and even our own kitchen garden where you can find me daily, picking produce for our ever-changing menus.

What are your plans for The Burleigh kitchen?

I’m a very ambitious chef and I want Burleigh to be known as the place to go for fantastic food and excellent service in the Cotswolds. My passion and experience combined with the talents of the wider team at Burleigh mean there’s no reason this can’t happen.

What would you say is a must-try dish on your menu?

Well, that’s hard to choose! We have an amazing BBQ Lobster on at the moment which is proving very popular. I also love the locally sourced beef sirloin paired with nasturtium from our kitchen garden.

Tell us about your kitchen garden and local produce?
So we are very blessed here in the Cotswolds to be surrounded by amazing produce, so we use local suppliers and pick the very best of what they have to offer. The kitchen garden for me is our secret weapon, it’s a privilege to be able to pick fruit, vegetables or herbs in the morning and then serve them the same day to our wonderful guests. It may sound cheesy, but I do believe it tastes far better and after all, flavour is key.

Describe your style of cooking in three words?

Always flavour driven.

What’s your most important tip for budding chefs?

Listen and learn. There are so many different ways to cook, and every chef has something different to teach. So, soak up every piece of knowledge you can and don’t try to run before you can walk.

What do you love most about being a chef in the Cotswolds?

Without doubt it must be the produce we have around us in abundance. It’s like a little food mecca for me. There are also some fantastic places to go and eat and drink as well, with The Burleigh being high on my list of course! We’re really spoilt for choice.