Locally born and educated Chris, who joined the Driftwood Hotel in September 2006 has been responsible for the quirky boutique hotel receiving its third AA rosette this year.

With high expectations and exact technique Chris’s flair and imagination comes through in every dish, giving a balance and depth of flavour that will have you coming back for more. Watch him cook his mouth watering slowly cooked shoulder of lamb, with seasonal, local peas and aubergine caviar.

A guide to Chris is coming soon…so keep checking back!