Executive Head Chef David Campbell has a keen eye for presentation, using only the finest ingredients and combining flavours to create a unique dining experience, David is the man in the know when it comes to all things food in the astonishing 3AA Rosette The Dower House Restaurant.
Before joining The Royal Crescent Hotel & Spa I was Head Chef for the England Rugby Team and have always been extremely passionate about good nutrition. I enjoy meeting guests, discussing signature dishes and the inspiration behind my ideas.
Meat, game, fish and cheese are all sourced locally, complemented by the very best of what the continent has to offer, our only proviso is that it has to be in season, fresh and of the highest standard. That way we can keep the flavours true to themselves and at the forefront of everything we put on your plate.”
For my next Journal post I will be sharing my top tips on ‘Superfoods & Vegetarians’.