Our suppliers change on occassion but all of them are sourced as locally as possible to the hotel and are also sourced for their green credentials as well as being a sustainable company. The quality of the produce is paramount and as we like to experiment we use a lot of foragers for wild herbs and mushrooms. We use local fishmongers, Samways for fish from the Jurassic coast and farm shops for our game and dairy produce.
Executive chef experience and qualifications
Andy Hilton opened the Green Room back in April 2010 as Sous Chef to Head Chef, Gordon Jones. After one year at the helm, Gordon left to open his own venture and Andy took over as head chef. Prior to the Green House Andy worked at the 5 star Royal Crescent hotel in bath as well as starting out his career at the Imperial in Torquay.