Welcome Sue’s Page Chef’s Page Out & About Our Tariff Contact Us SiteMap Master Chef Steve started his career as a classical French Chef at the famous Savoy Hotel in London. As his career progressed, he became Head Chef at the prestigious  Director’s Suite at the Bank of America’s London Headquarters.     The daily guest list regularly included Presidents, Prime Ministers and Royalty. His career continued with a period working with Raymond Blanc at his renowned double Michelin Star restaurant,   Le Manoir aux Quat’ Saisons in Oxfordshire. Before moving to France, Steve opened two very successful  Good Food Guide restaurants in Lincolnshire and in Leicester in the UK - one of which was awarded a Michelin Star for culinary excellence. Steve is passionate about his cooking:- "I agree with Michel Roux jnr. that there is no better training than that of a classical French kitchen. An understanding the techniques and the ingredients of French cooking allows you to be creative and consistent, when producing outstanding food.In my youth I cooked with enthusiasm and desire. Today I cook with experience and passion" CLICK ON PHOTOS & MENUS TO ENLARGE TYPICAL €25.00 MENUS (wine included)