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Discover all our Chefs
Relais & Châteaux Chef

Craig Atchinson

Chef - Relais & Châteaux

1 Michelin Star 2022

Craig Atchinson

Grantley Hall

Ripon - United Kingdom

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Chef Relais & Châteaux

How did you become a Chef?

My interest in food started when I was quite young. Every Sunday my Nana used to come for Sunday lunch and demand a chocolate cake for pudding. My mother taught me how to make a basic sponge cake and I became hooked on trying new things in the kitchen and going to the local shop each Sunday morning to buy ingredients for the weekly masterpiece. From then on, I knew I wanted to be in the kitchen.

How would you define your cuisine?

My cuisine has evolved over the years. I trained at a time when classical food was coming to an end and molecular gastronomy was in the heart of every kitchen. I would define the food in Fletchers as classic British with a modern twist. We use the building blocks of classical dishes and add modern techniques to bring it to the 21st century.

What are your favorite products and criteria for choosing?

There are too many amazing products out there to have one favorite but, of course, we source from local suppliers where possible and support the local farmers and producers and we work on seasonality. I am a huge fan of east coast seafood, I have been fortunate enough to go out with the east coast fishermen and it really makes you appreciate the level of work, commitment and the amount of care taken to make sure the seas are not overfished and can be sustained.

What is your signature?

I would describe my cuisine as old meets new. Keeping with the classic flavors using modern techniques. I am also a keen forager so you will always see something on the menu that’s from the Yorkshire countryside or coast. I let the main ingredient shine through, and we never over manipulate dishes. Good cooking is down to good shopping. The rest is easy.

What professions surround you and what would you like to pass on to them?

Working in hotels offers immense diversity and, I always ask every member of my team where they see themselves in 5 years. With a multi-outlet kitchen, junior chefs get the best experience ranging from a sandwich to fine dining. They gather these skills over a period which opens many more doors for their future. Some chose Michelin stars or country pubs but my aim is to prepare them for anything then the world is their oyster.

Les restaurants Relais & Châteaux de Craig Atchinson

Fletchers Restaurant

  • Bistrot
restaurant
restaurant
restaurant
restaurant
restaurant
IMAGINE IF EVERYTHING WAS EXACTLY HOW YOU LIKE IT: ALWAYS BE EXPECTED