Gidleigh Park celebrated a successful first service with new Executive Head Chef, Michael Wignall at the helm on Friday, marking the beginning of a new era at the flagship hotel.
Guests were welcomed with a chilled glass of Champagne and sat down to enjoy Michael’s brand new ten-course tasting menu, beginning with 'Octopus' - octopus pressé, Portland crab, smoked scallop roe emulsion, ginger and seaweed, radish and basil. Supported by his new brigade in the kitchen, including eight chefs who have travelled to Devon with Michael to continue working alongside him, the evening went off without a hitch...
“After months of planning, I’m delighted to have delivered our first service here at Gidleigh Park.
The team have performed brilliantly, delivering faultless dishes, which generated wonderful responses from our first night guests.”
Photography by Nick Smith
