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Chris Haworth – Executive Chef
Chris has been sharpening his culinary skills since 1990. He is an experienced Executive Chef with a background in award winning modern restaurant operations. His menus are always seasonal and sourced from the very best local produce.
He began his culinary training in his beloved Lancashire England, under Michelin starred chef Paul Heathcote. Here he developed a passion for the food and recipes of the region. At the tender age of nineteen he was offered a position at the acclaimed Longeville Manor in the Channel Islands. From the heavy climate of Lancashire which craved the solid and meaty to the light fresh shellfish and seafood available from the local Jersey fishermen; the contrast could not have been greater.
In 1995 Chris was seduced by the bright lights of London and accepted the position of Sous Chef under Christian Deltiel at the multi award winning Bank restaurant. He then moved to Marco Pierre Whites world-renowned QuoVadis and L’Escargot restaurants where he was senior Sous chef rising quickly to the premier position of Head Chef. Chris ended his love affair with London at La Rascasse restaurant in Mayfair where he led the restaurant as Executive Head Chef to many acclaims and awards.
As an avid traveler Chris claims to have tasted his way around the Europe and beyond, dining at many of the worlds best restaurants. It is with this experience he has crafted his knowledge, appreciation and flair for great food. His clever ability to take classic dishes and adapt them to modern tastes ensures dining at Spencer’s will be a gastronomic experience to remember.
Think global - cook, eat and drink local. |
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