Darren Marchant

Position : Head Chef

Professional Bodies: Chaine Des Rotisseurs – Chef Rotisseur. The Association of Pastry Chefs. Fellow of the World Master Chef’s Society. Craft Guild of Chefs

Awards Achieved:

Bedford Food & Wine Festival 2003
Bronze in game terrine
Silver in fat sculpture
Bronze in show platter of meat 

Wessex Salon Culinare Competition 2007 & 2008
Bronze in main courses plates
Silver in live theatre for lamb dish
Silver for main course plates  

UK Chefs Forum 2003 Eastbourne Works in fat bronze medal

Details:  After leaving college in 1991, I took up my first position as Assisitant Food & Beverage Manager. I quickly moved on from this position to become the Sous Chef (no.2) at the Lion Hotel in Buckden. During a period of 5 years at the hotel, I learnt many skills and helped the Hotel gain a strong reputation for good, well presented food.

In 1998 I got the opportunity to go to the Robinson Executive College and work under the direction of Nick Vardis (Charman of the Craft Guild of Chefs) This was an opportunity that doesn't come along very often and I jumped at the chance. The depth of his knowledge regarding food, cooking techniques and recipes was something that has allowed me to become head chef of some of the world's most demanding kitchens.

After spending two years with Nick, in 2001 I got the opportunity to join the team of chefs aboard the Hebridean Spirit cruise ship. Voted recently by Ultratravel as the "World's coolest cruise ship", this was an opportunity to work with some exceptional chefs in one of the most demanding kitchens in the world.

I started as Head Pastry Chef, overseeing full breakfast, & fresh morning bread, baked daily. Other duties included preparing frssh afternoon teas, daily desserts & petit fours & themed buffet nights.

In 2003, I was promoted to Senior Sous Chef, taking on the role of Head Chef in his absence and then finally in 2004 promoted to Head Chef, in charge of all menus, kitchens and food  preparation for the whole ship. This was a huge undertaking as the Hebridean is a 5 star cruise ship with very demanding clientele.

After achieiving this status and running the cruise ship kitchens for 14 months, I decided that after five years at sea, I needed dry land and my family more than 3 times a year.

I settled at the Holiday Inn in Cambridge as Head Chef for two years before moving onto the Cambridge Garden Hotel in Cambridge.

My latest venture at the Abbots Restaurant is very exciting. Both Teresa & Peter have such passion about their customers & business and I look forward to working in a team where you are treated as an individual, not just a number.

In all my previous positions where we have achieved awards, recognition and rosettes, it has always been the establishment that takes the credit and not the individuals behind the scenes. At the Abbots Restaurant, it is both mine and the restaurants reputation that is on the line. Over the last 6 months, Simon has done an exceptional job of putting the Abbots restaurant on the "good food map"

However, I believe that I can take the Abbots restaurant to an even higher level with superbly presented food, incredible flavors and good honest value, making you want to come back and eat here on a very regular basis.

My objective is to convince you by a combination of great food, value & service in superb surroundings not to even consider any other restaurant when deciding on a great night out.

If you want further information or to ask me any questions, please email direct at darren@cgcc.co.uk

I look forward to meeting you and creating stunning food for you all to enjoy!

Best wishes

Darren Marchant