One of Wiltshire’s leading countryside inns has appointed a new chef to take its cuisine to a new level.
Daniel Duncan has joined the Bradley Hare in Maiden Bradley near Warminster having previously worked at the Michelin-starred Whatley Manor in the Cotswolds near Malmesbury.
Beginning his role in July, Duncan brings to the traditional country pub a wealth of international culinary experience spanning both sides of the Atlantic.
He says he is committed to developing and refining the food philosophy at The Bradley Hare, taking inspiration from the local countryside to develop his dishes.
Using sustainable cooking methods in the kitchen, Duncan’s aim is to create exceptional seasonal menus for guests to experience.
Bjorn Annegarn, general manager of The Bradley Hare, said: "We are so excited to have Daniel Duncan join us.
“I would like our guests to have an indulgent, cosy and authentic countryside experience with us at The Bradley Hare.
“We look forward to Daniel Duncan developing the food style at The Bradley Hare, drawing inspiration from the countryside, our interiors and curating an exceptional dining experience.
“Daniel Duncan’s extensive experience in America, Europe and here in the UK means he brings a global perspective of the culinary world and we are delighted to have him on board.”
Daniel added: “I am looking forward to joining the incredible team at The Bradley Hare and the creative freedom it will bring.
“My goal is to create a hyper-seasonal menu, using only local ingredients with sustainability at the forefront.
“I want us to adopt a zero-waste policy in the kitchen, using the entire animal as well as whole fruits and vegetables. It is important our guests know exactly where the meat and produce comes from.”
Having previously worked at Whatley Manor, Duncan played an instrumental role in helping the team earn a Michelin Star.
Prior to his time at Whatley Manor, Duncan also served as Sous Chef at The Elder in Bath, where he was responsible for the daily operation of the restaurant.
He has also worked at renowned establishments in the United States of America such as Alinea and NEXT/Aviary in Chicago.
Following his graduation from Le Cordon Bleu in Las Vegas, Duncan also took on the role of chef instructor. He has a strong foundation in traditional French techniques, having worked at Bouchon in Las Vegas.
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