Our kitchen is led by local chef Rich Guest and his sous, Marcus Davies. Both have worked in various restaurants in and around the Bristol area, giving them a good idea of the Bristolian palette.
Rich's aim as Head Chef is to put golf club food on the map, not only keeping golfers happy but also excelling as the best function venue in the south west. From bacon rolls to private four-course dinners, Rich and his enthusiastic team believe that the way forward is in using modern British dishes with an eye for presentation. And achieving this by taking advantage of the most current in food technologies and cooking technique - maximising flavour and delivering consistency.
"I truly believe that we offer the best Sunday Lunch around, only ever using fresh local products. I produce my menu on a Friday afternoon using what is caught or in season from the markets. That way it's very good value and very fresh.
Combined with our stunning golf course and beautiful rooms, the dishes my kitchen create has a high bar to reach - and I feel we deliver day in, day out"
Keep an eye on his Twitter feed @KendleshireChef for the latest in dishes and recipes, what's up next and much more.
And please do tweet him with cooking questions - he is always happy to help.
Thousands of happy customers
We are all about making people happy, whether that is ensuring the finest greens in the Bristol area are playing just so, or putting the sparkling touches to the Bridal Couple's ceremony room, or using carefully selected local produce to craft exquisite homemade dishes. We find the best commendation from the huge number of repeat visitors we entertain, and we'll let them tell you all about us...