Wiltshire countryside Inn, The Bradley Hare, has appointed Daniel Duncan as Head Chef.

Beginning his role in July, Duncan brings a wealth of international culinary experience spanning both sides of the Atlantic. As Head Chef of The Bradley Hare, he will be committed to developing and refining the hotel’s food philosophy, taking inspiration from the local countryside in developing dishes. Utilising sustainable cooking methods in the kitchen, Duncan’s aim is to create exceptional seasonal menus.

Having previously worked at Whatley Manor in The Cotswolds, Duncan played an instrumental role in helping the team earn a Michelin Star. Prior to his time at Whatley Manor, Duncan also served as Sous Chef at The Elder in Bath, where he was responsible for the daily operation of the restaurant. His expertise was pivotal in the team’s success and elevating the overall dining experience.

Duncan’s culinary journey has also been shaped by his experience in the United States having worked at renowned establishments such as Alinea and NEXT/Aviary in Chicago. With a strong foundation in traditional French techniques, having worked at Bouchon in Las Vegas, his international experience embodies a blend of global influences full of authenticity and innovation.

The Bradley Hare offers food that is accessible, authentic, unpretentious and well executed. The team pride themselves on using the very best available seasonal, locally grown, farmed, hunted and foraged ingredients augmented with elements from further afield. These components are curated into refined, classic dishes with influences from Continental, Mediterranean, Middle Eastern and Asian food styles, served alongside a carefully selected wine list, excellent cocktails, local beers and ciders.

Born into a large, multi-ethnic family, Duncan has described his culinary style as “a refined mix of classic French, with inspiration from various ethnic food styles including Japanese and Nordic cuisine”. While the dishes are currently being carefully planned with the team, Duncan is looking at introducing new dishes such as a Rabbit Ragout with Pan Fried Gnocchi and Venison Wellington with Foraged Berries. With his bold and creative direction at the helm, guests of The Bradley Hare can be sure to expect the new menu to feature delicious yet original dishes.

“I am looking forward to joining the incredible team at The Bradley Hare and the creative freedom it will bring,” says Chef Daniel Duncan. “My goal is to create a hyper seasonal menu, using only local ingredients with sustainability at the forefront – I want us to adopt a zero-waste policy in the kitchen, using the entire animal as well as whole fruits and vegetables. It is important our guests know exactly where the meat and produce comes from.”