Name: Simon Pollendine
Position : Head Chef
Details: I started my training in Yeovil Catering College Somerset achieving three catering qualifications in two years.
I then began training in the real world and joined the Four Pillars Hotel Group based in Oxfordshire. Whilst being with the group for just over seven years I achieved
- ‘Best Chef in the Company 2000’ and was named
- young chef of the year in
Oxford 2001
To achieve this award, I competed against junior chefs from Raymond Blancs, La Manoir Aux Quat Saison and chefs from the exclusive Randolph Hotel.
During my time at Four Pillars I worked hard in several different hotels within the group to achieve my Sous Chef status. This included creating dishes for three restaurants including fine dining cuisine for the Orangery restaurant, preparing food for up to 500 people in the conference rooms and bar food for the two main bars.
Everything was freshly prepared on the premises including our fantastic bread and delicious ice-cream.
I then decided it was time to make my own mark and found my first head chefs position at the 3*
In April 2006 I wanted a new challenge and joined the White Hart in Ufford, which is a rustic picturesque gastro pub. We served fantastic classic English food with modern twists and worked to make sure the customers got the very best quality organic produce by only using local sources for the meat, vegetables, dairy and herbs.
My latest challenge is to open the Abbots Restaurant at the Cambridge Golf & Conference Centre and establish it as one of the best restaurants in
I hope you enjoy the experience.
If you do, tell your friends, if you don’t tell me! simon@cgcc.co.uk
Best wishes
Simon Pollendine
Head Chef Abbots Restaurant
