Head Chef Peter Howarth

Peter Howarth is one the UK’s finest chefs with an extensive career working within many of the country’s most prominent Michelin starred hotel restaurants. His international influences coupled with his remarkable culinary training and love for British produce result in interesting tasting menus that reflect the restaurant’s unique location, incorporate local producers and are underpinned by global flavours.

Peter’s interest in food sparked at the young age of 11, when he started to experiment with cooking for himself at home. A few years later, Peter took on a junior role in a bakery, before joining the kitchen staff in a local Nursing Home kitchen.

His first experience of a professional kitchen was at Kenwick Park Hotel in Lincolnshire. In the years that followed, Peter swiftly moved up the ranks, securing the head chef role at Latymer at Pennyhill Park in 2012, and following this, the head chef position at Gidleigh Park in Devon in 2016, achieving two Michelin stars and five AA Rosettes at both. He was also fortunate to spend time refining his skills at other notable hotel restaurants including Linconshire’s two Michelin-starred Winteringham Fields and The Samling, Lake Windemere.

 

With a wealth of experience under his belt, Peter moved to The Devonshire Arms’ Hotel & Spa, Bolton Abbey, in early 2020 where he spent two successful years as head chef of the Burlington restaurant. More recently, Peter has taken on his latest challenge as  head chef at Hipping Hall, joining the team in October 2021.

 

Peter’s love of travel in the UK and beyond, in particular Asia, has influenced his style of cooking. Having only ever eaten typical westernised Asian dishes until 2012, a trip to Stockholm to open a pop up with Michael Wignall, followed by a lifechanging visit to Thailand and Japan in 2014, bought on his passion for Asian flavours and ingredients. He has enjoyed some of his most memorable plates of food in Asia since, including a Crab Green Curry at Raya Phuket.