Chris Horridge

A previous winner of the Caterer & Hotelkeeper ‘Acorn’ award which is given to few individuals each year under the age of 30 for their achievements in the industry, Chris has also taken part in various television and radio programmes notably BBC ‘Great British Menu’, UK TV Food ‘Market Kitchen’, BBC radio 4 and a documentary researching ‘Umami’, the taste sensation we feel when eating foods high in glutamate.  The Bath Priory was rated as one of the world’s best hotel restaurants by Condé Nast Traveller Gold list 2008

Currently

A crucial part of Chris’ cuisine is the nutritional dimension. Every ingredient in a dish is prepared for maximum nutrient retention or he improves their bioavailability with complimentary ingredients using the latest research. Liaising with various English university scientists and a nutritionist now means The Bath Priory restaurant cuisine is virtually dairy, gluten and sugar free. All research has direct impact on future creations for the restaurant but also the various projects he is involved with. 3 dimensional cuisine is not only about nutrition, it is about harmony and balance within a dish that will then bring the same to a customer through visual appeal, clean flavour, digestibility and finally but certainly not least bioavailability. He is also the founding member of ‘The Nutrition Research Group’ (N.R.G) an interdisciplinary university research collaboration investigating the application of discoveries made in the nutrition sciences. The group are particularly  interested in creating individually tailored food to target specific needs  of patients  hospitalised over a sustained period with a view of decreasing recovery times through diet enhanced well being. Chris also works closely with ‘The World Cancer Research Fund’.

Starting out

‘From a very early age I remember the kitchen table being the daily focus of events, every evening my father arriving home and the family sitting down together. I was fortunate in having a great introduction to good cooking through my mother and grandmother’. That said being a chef was not initially an instinctive move. ‘I stumbled into catering through my friends suggesting I join them as it would be a good laugh!’ Between being refused entry to the Navy and acceptance by the R.A.F there was a two year period where Chris studied at catering college in Gainsborough.  Nine years service with the Royal Air Force followed, mainly in the officers mess kitchen where he was allowed to develop his ideas.
Leaving the R.A.F and joining Raymond Blanc at Le Manoir Aux Quat’ Saisons was a pivotal move. He started  as a commis chef aged 27.. Five years later he left Le Manoir as Snr Sous chef having been employee of the year and winning his ‘Acorn’ award after being nominated by Gary Jones, Le Manoir’s head chef, the other key person in his career. This was followed by a break as private chef to a Canadian entrepreneur before taking up residence as The Bath Priory’s head chef.