Patrick was brought up not far from the Champagne region in northern France, but has lived in the UK for over 15 years.

“My mum thought me how to cook, and then I went to catering school in Paris and worked in France for 10 years. I came to England to learn the language, but I ended up staying! I might go back to France one day but I am happy here. I have no plans to move just yet” Patrick says.

“My mum is Mauritian and my dad is from Normandy, so, growing up, I enjoyed lots of dishes made from cream and Calvados with a spicy twist from my mum’s side. Other chefs have influenced my professional career too, people like Marco Pierre White especially. I like his vision of food and his food styling. My tip is just keep it simple and do it well. An omelette can be incredible if cooked well and with the right ingredients”.

Biggest extravagance?

“I like it when I have a free hand and the budget to make something amazing for a customer, perhaps for a wedding or a particular dish, like for example a croquembouche as a table centrepiece: I really love to be able to stretch my creativity and imagination”.

Signature dishes to look out for on our specials board

Starters:
Wild rabbit ravioli, butternut squash velouté, basil oil
Vintage tomato confit, green pesto
Pork rillettes, house pickles, crusty bread

Mains:
Poached lobster Bellevue, caviar & gin Marie Rose, chunky chips
Roast duck supreme, honey, lime, wild garlic, marinated summer vegetables, pommes paille
Chicken ballotine, potato and pea croquette, aubergine, caviar, madeira jus.

Puddings:
Patrick Chichi – peach Melba baked Alaska
Blueberry sabayon, iced yoghurt, ginger crumb, baby meringue
Black and white chocolate delice